Braising is one common Japanese cooking method for fish. The taste is a typical Japanese “sweet-salty” taste, similar to Teriyaki or Sukiyaki seasoning. We use Cooking Sake, Soy Sauce, Mirin Sweet Cooking Rice Wine and sugar when braising.

We usually braise sardine, flounder, alfonsino, mackerel, cutlass fish, yellowtail and so on. I can’t always get many of these fish where I live in the U.S. so I chose Tilapia this time. Tilapia meat is good because it stays good after 15 minutes of braising and it soaks in the delicious sauce well.

When you braise fish, please add some slices of ginger. This kills the fishy smell and warms up your body because of the Gingerol action.

Enjoy your new fish recipe with steamed rice or with  Japanese Sake!!

{Ingredients (servings 2)}

1 Tilapia fillet

½ cup Cooking Sake

¼ cup Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

3 slices Ginger

2 Green Onions

Here is my recipe in PDF (5 MB): Braised Fish