Today's Recipe

Ⅱ. Fish & Seafood

4. Saucy Boiled Fish
(Nizakana)

Saucy Boiled Fish
(Nizakana)

　For this recipe, almost any kind of fish, whether white meat fish or blue skinned oily fish, can be used. A day old fish which is no longer good for eating raw, for instance, as sashimi or sushi is recommended to be boiled as following.

4 servings

Cooking Sauce:
2-3 tablespoons sugar
2/3 cup Japanese saké
1/4 cup Japanese soy sauce
3 tablespoons mirin
1/3 cup water

4 fillets (100g; 4 ounces each) fish such as sea bream or red snapper, right eyed or left eyed flounder, Spanish mackerel, sea bass, mackerel, etc.
8 okras
Boiling water to boil the okras
Pinch of salt

1.	In a shallow flat pan, place the ingredients for the cooking sauce and bring to a boil.
2.	Add fish fillets, one by one, in one layer with the skin side up and cover the fish directly with a dropping lid or a piece of cooking aluminum foil with a hole in the center so the cooking sauce covers the fish while boiling and season it evenly. Do not add all the fillets of the fish at the same time. After adding one fillet, wait for the next boil to add another one, so that the boiling sauce seals the good taste of the fish in itself.
3.	Cook over medium high heat for the first 5 minutes and reduce the heat as the cooking sauce decreases, until it is thickened and the fish is well seasoned.
4.	Boil the okras in the boiling water and salt just until the color turns bright. Plunge them into cold water to keep the bright green color.
5.	Serve the fish and okras in individual serving dishes.

Keiko　Hayashi