A quick and simple dish, one that produces a beautiful sauce to use on white rice. Halibut is ideal here, but swordfish steaks are great too, and you can even make this preparation with thick white fillets of grouper, red snapper, or sea bass. Use dashi (which can be prepared in just a few minutes) if at all possible, chicken stock if not.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish. Bring to a boil over medium-high heat. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
Step 2
After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down. Cover and adjust the heat so the mixture simmers steadily. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
Step 3
Carefully remove the fish from the poaching liquid. Drain the ginger if you’re using it and garnish the fish. Pass the sauce separately to spoon over the fish and white rice.
