Halibut Simmered in Soy and Sake

1. 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.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Meanwhile, if you are using shredded ginger, soak it in cold water to cover.

4. 4

   After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down.

5. 5

   Cover and adjust the heat so the mixture simmers steadily.

6. 6

   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.

7. 7

   Carefully remove the fish from the poaching liquid.

8. 8

   Drain the ginger if youre using it and garnish the fish.

9. 9

   Pass the sauce separately to spoon over the fish and white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.