Wednesday Dinner: Broiled fish

Tonight, I used the fish I got from the farmer's market the other day and froze. I have no idea what it was though...





Broiled fish (for 2 people):
Snapper or perch (2 pieces)
Water (1/2 cup)
Cooking wine (1/2 cup)
Ginger (1 small piece)
Soy sauce (1/2 cup)
Mirin (1/2 cup)
Parchment paper

Cut parchment paper into a circle that fits in your pan nicely. Make a small hole in the center.
1. Peel and julienne ginger.
2. Put water, cooking wine, fish pieces, and ginger in a pan and put it on medium high.
3. Once it boils, put soy sauce and mirin in it. Put the parchment paper in so it covers the fish pieces completely.
4. Turn the heat down to low and cook until liquid reduces by about half.

I served the fish with miso soup and rice. In miso soup, I put some greens, fried tofu pouch (abura age), and oyster mushrooms. If you like you can also add some steamed greens like spinach on the side for the fish.

For this recipe, it's important to use the parchment paper and cook on low heat so the fish doesn't fall apart. The parchment paper allows you to cook the fish without the liquid completely covering the fish and boiling it.

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