Sea Bream, Simmered from The Sushi Experience by Hiroko Shimbo
I was raised by a mother who knows which fish and which part of each fish tastes the best, and she imparted that knowledge and appreciation to her children. When my mother would simmer or grill a w...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 sea bream or porgy (about 2 pounds)
- 2 ounces ginger, half julienned and the other half cut in thin slices
- 1½ cups sake (rice wine)
- Sea salt
- 2 2½ tablespoons shoyu (soy sauce)
- ¼ cup mirin (sweet cooking wine)
- ¼ cup scallion, finely sliced
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