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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- In a medium saucepan, bring water to a boil and add rice vinegar. Put the fish in the boiling water. As soon as the Kinmedai’s surface becomes white, take it out from the pan and run in cold water. Remember, you do not need to cook the fish here. Discard the water and rinse the pan.
- In the same pan, combine cooking sake, sugar, soy sauce, and ginger and bring to a boil. Add the fish and place Otoshibuta (a drop-lid) on top of it and simmer over medium low heat for 15 minutes. Stay around the kitchen to check if the sauce is not evaporated. Add a little bit of water if the sauce got evaporated too quickly.
- 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.