Halibut (White Fish) Simmered Japanese-Style

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   ["Combine all ingredients to make the soup.", "Bring to a boil.", "Pat dry the halibut with paper towels to remove any excess moisture.", "Drop the halibut fillets into the boiling sauce.", "If any parts are poking from the surface, pour the sauce over.", "Cover with a small lid that sits right on top of the food (a drop lid, or ""otoshibuta"" in Japanese) or a piece of parchment paper and simmer for 20 minutes.", "Make sure the sauce doesn't boil over or burn."]

* Per serving · 4 servings · Values may vary.

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