In Japan, Deepwater Redfish OR Red Snapper are most commonly used for this dish. You would rather use more sustainable fish. The photo below is King Snapper, that has much firmer texture than common Snappers. You can use your favourite fish. Most Fish are suitable for this dish.


4 Servings


4 Fillets (400-500g) Snapper Fish *OR Fish of your choice
Hot Water

1/3 cup Sake (Rice Wine)
2/3 cup Water
3 tablespoons Sugar
3 tablespoons Soy Sauce
1 thumb-size Ginger *cut into fine strips

  1. Lightly Salt over the Fish Fillets and set aside for 15 minutes. Place in a heat-proof bowl, pour over Hot Water, add cold water to cool, and rinse off slimness and any scales. *Note: If you want to skip Hot Water process, I recommend to rinse with water at least.
  2. Place all the Sauce ingredients in a frying pan or large saucepan, and bring to the simmer. Place Fish Fillets, cover with a piece of baking paper directly touching the fish, and simmer for 5-10 minutes.
  3. Remove the baking paper, increase the heat to medium, and cook for 2-3 more minutes, pouring the sauce over the Fish.
  4. Place the Fish Fillets in serving shallow bowls, place some Ginger strips on top, pour the sauce over, and serve.