This was based on a recipe from our new Japanese cookbook and it was quite good – very delicate. The original recipe called for mackerel which I couldn’t find – I went with catfish because I also find it to have a bit of a strong flavor. I will probably use a different fish next time – the delicate cooking method didn’t really mask that sort of dirty taste catfish can have to me (and this was very fresh catfish). But we still really liked the recipe. Served this with rice, quick-pickled leftover raw veggies and some snap peas tossed in a sesame sauce.
2 filets catfish (about 4 oz each)
1 knob ginger, peeped and thinly sliced
3/4 cup water
3/4 cup sake
1/4 cup soy sauce
2 tbsp sugar
Put fish in saucepan and add water, sake, soy sauce, sugar. Bring to a simmer. Add ginger, lower heat and cook at simmer until liquid is almost gone.