Fish Simmered with Sake, Soy Sauce, and Sugar

Yum! I’m pretty sure that this was the first time that I’ve had Chilean Sea Bass and I was not disappointed. Morimoto recommended using a fatty white fish fillet such as Spanish Mackerel, Redfish, Chilean Sea Bass, or Black Cod. I went with Chilean Sea Bass from Wegmans and it was worth the extra cost. The fish and tofu were simmered in a thickened sauce made from dashi, soy sauce and sugar (as well as other ingredients.) The fish was cooked with the aid of an otoshibuta, which I just made out of foil per instructions in the cookbook since I haven’t bought one (yet.) This is an easy recipe that yields a fine-dining quality protein.