My mom’s been making this dish for as long as I can remember, and now that we’re right by the sea, she’s taking advantage of the fresh seafood. I’m not a huge seafood fan myself, but this is one of the dishes that I don’t mind eating. Inspired by Japanese cooking, this dish always produces a flaky fish that’s been infused with the tangy flavors of soy sauce eliminating any of the fishiness that usually drives people away. So, even if you’re not a fan of fish, try this red snapper dish and be transported to Japan in the comfort of your kitchen.
Simmered Red Snapper in Soy Sauce
- Prep Time:20 minutes
- Cook Time:30 minutes
- Total Time:50 minutes
- 1 filet red snapper
- 1/2 cup daikon, chopped
- 1/2 tablespoon green onion, chopped
- 1 1/2 teaspoon Kikoman cooking sake seasoning
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 1 cup water
- 1 tablespoon mashed garlic
- 3 tablespoon sugar
Score the fish a few times on its skin side and cut it in half.
Flip the fish over with its skin side down and drizzle on the sake cooking seasoning. Set the fish in a medium skillet.
Combine the soy sauce, water, mashed garlic and mirin to get the fishy taste out. Pour it in the pan and add the radish chunks and green onion as well.
(The amounts for the sauce aren’t set in stone. Add to taste depending on how salty or sweet you want it.)
On low heat, simmer for about 30 minutes or until the sauce has reduced to about 1/3 the original amount. Then, plate it up and enjoy the flaky, flavorful goodness.