GINGER-SOY POACHED FISH
Prep Time: 15 minutes
Cook Time: 20 minutes
What I love about this dish is how clearly it lets the natural flavor of the ingredients shine. The fish turns tender and delicate, while the ginger gently perfumes the entire plate.
For this recipe, I use Morita Shoyu. It’s an unpasteurized soy sauce, but during the steaming process it receives just enough heat to bring out its beautiful aroma. Even a small amount brings the flavors together with a clean, refined finish, which is one of the reasons I enjoy using it for simple dishes like this.
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Serves 4
1.5 lbs firm fish (such as white fish or salmon)
1 tablespoon salt
4 scallions
1 piece fresh ginger (1 inch)
2 tablespoons Morita soy sauce (or any dark soy sauce)
2 tablespoons hon-mirin (add more if needed)
2 tablespoons sesame oil
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Prep the fish
In a medium bowl, combine 1 cup of water with the fish and salt.
Let it sit for about 10 minutes. (This quick brine helps keep the fish tender.)
No need to pat the fish dry afterwards.Prep the scallions & ginger
Cut the white and light green parts of the scallions into 1-inch pieces.
Thinly slice the dark green parts for garnish.
Peel the ginger and cut it into thin matchsticks.Create the sauce
In a large pot or skillet, combine ½ cup water, scallions, ginger, soy sauce, and mirin.
Bring to a simmer over medium-high heat and cook for 5-7 minutes, until reduced by about half.Cook the fish
Reduce the heat to low and gently transfer the fish to the pot using a slotted spoon or your hands.
Stir lightly to coat the fish with the sauce, then shake the pot to spread the fish in an even layer.
Cover and cook for 8-12 minutes, until the fish is cooked through.Serve and enjoy
Serve the fish with the sauce, ginger, and scallions. Top off with the thinly sliced green scallion tops.
Finish with a drizzle of hot sesame oil to bring out the aroma.
Recommended soy sauce: Marudaizu Nama Shoyu — an unpasteurized soy sauce slowly matured in kioke wooden barrels. Because it is filtered, it can be stored at room temperature.
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