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My family loves fish. My son was still 2 years old when he accidentally ate a fish bone and knew how to separate it from fish inside his mouth. And it was a piece of cake for him. Now my daughter who’s 2 years old enjoys eating fish, and sometimes my husband and I can’t have any share. Today I share one of the traditional Japanese fish dishes.
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- ½ lb Kinmedai (Alfonsino) (filet, rinsed under cold water, pat dry)
In a medium saucepan, bring water to a boil over medium heat (the amount of water should be just enough to cover the Kinmedai).
Once boiling, put the Kinmedai in the boiling water. Remember, you do not need to cook the fish here.
As soon as the fish’s surface becomes white, take it out from the saucepan and run in cold water. Pat dry the fish with a paper towel. Discard the cooking water and quickly rinse the saucepan.
In the same saucepan, combine sake, mirin, sugar, and soy sauce, and bring to a boil over medium heat.
Once boiling, reduce the heat to medium-low, and add the fish and ginger slice. Place an Otoshibuta (a drop-lid) on top of the fish and simmer for 7-8 minutes (depending on the thickness of the fish).
Stay around the kitchen to make sure the sauce won't evaporate too fast. Add a little bit of water if the sauce is low. Spoon the sauce over the fish a few times.
- Carefully lift the fish onto a serving plate and spoon some of the sauce over the fish.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.