Sakana Nitsuke (Fish Cooked in Shoyu)
SERVINGS 6
1/4 cup water, or 2 tablespoons sake and 2 tablespoons water
6 small fish (1-1/2 - 2 lbs.) or fish steaks
1/3 cup shoyu
2 tablespoons sugar
Put water, shoyu and sugar in a large saucepan or frying pan and bring to a boil.
Arrange fish in pan, single layer and cover.
Cook 8-12 minutes, depending on size and thickness of fish. Lower heat when it starts to steam.
If the sauce is thin after cooking time is up, take off cover and cook a little longer until sauce is thickened.
How to Serve:
Place fish on individual plates, pour a spoonful of sauce over it and sprinkle some minced ginger on top.
