Makes 4 servings
1 pound fresh mackerel, salmon, or sablefish fillets, skin-on
1 cup sake
¾ cup mirin
½ cup soy sauce
2-3 Tbl fine julienne of fresh ginger
½ tsp sugar
Cut the fish into 4 even pieces
In a medium saucepan (a donabe would work great), sprinkle the sake with the ginger and and heat it until it just comes to a simmer.
Lay in the pieces of fish, skin-side up, and return the pan to a simmer.
Add the mirin and return the pan to a simmer.
Add the soy sauce and sugar. Return the pan to a simmer.
Place a drop-lid over the contents of the pan, which should rest inside the rim, directly on top of the simmering ingredients. Cover and cook over high heat for about 10 minutes. The fish should be fork-tender when done.
Note: When serving this dish chilled, I remove the skin. Although tasty, the skin takes on a rubbery texture when it’s cold.