[Recipe] Stewed Scorpion Fish

Ingredients :-

2 scorpion fishes (or seabream or bigeye fish)

2 slices of ginger

60ml or 4 tbsp Japanese Soy Sauce

60ml or 4 tbsp Mirin - Japanese Vinegar

50ml Sake

2 tbsp sugar

300ml water

Spring onions for garnishing

1. Wash fish, remove scales and organs.
2. Cut 2-3 slash diagonally on its body to speed up cooking
3. Bring 300ml of water to boil
4. Add 2 tbsp sugar, 2 slices of ginger, 50ml sake, 60ml / 4 tbsp mirin and 2 tbsp soy sauce
5. Let it simmer for a moment then put in the fishes
6. Simmer until fish is cooked then add in 2 more tbsp of soy sauce
7. Transfer fishes onto a plate and sprinkle spring onions on top

Notes : -

Sequence of seasoning :- water, sugar, mirin, sake then ginger and fish

Adding soy sauce in two batches is because first batch will give taste to the dish while the second batch will give it aroma.

Alternative method
Use fish fillet
Halve the water to 150ml
1/2 tbsp soy sauce
1 tbsp Mirin
2 tbsp Sake
1.5 tbsp sugar
Add in 2 tbsp miso into simmering soup after the seasoning and fish are added and simmer until cooked