2 pieces Kinmedai / Redfish / alternative fish fillets (skin on)
3 slices ginger
3 stalks spring onions, cut 5cm in length
1 ½ tbsp soy sauce
3 tbsp sake
1 tbsp mirin
1 tbsp brown sugar
Cut a slit in the skin side of the fish. Pour boiling water onto the skin and then quickly place the fish into ice water. Take it out of the water and pat it down with a paper towel.
Add water in a small saucepan with soy sauce, sake, mirin and brown sugar and bring it to a boil on medium heat. Add fish and ginger to the saucepan with aluminium foil or baking paper to cover the fish. Simmer for 5-10 minutes until the fish is cooked.
Remove the cover and add spring onion. Cook for another 2 minutes till the sauce is thickened.