Red Snapper Nitsuke

1. 1

   Gently descale the fish with a knife - it's best to use a descaling knife, but any sharp knife will do.

2. 2

   Remove the head and innards from the red snapper and wash out the inside with water.

3. 3

   Dry the skin with kitchen paper and make a cross cut on both sides.

4. 4

   Put the kombu, water, soy sauce, mirin, sake and ginger into a pot and boil on full heat.

5. 5

   When it gets hot, gently add the red snapper and simmer on medium heat with the lid on.

6. 6

   Gently shake the pot occasionally to ensure the sauce covers everything, but do not turn the fish as it will likely break the fish's shape.

7. 7

   Cook for about 10 min and it is done!

No additional tips available.