Halibut Simmered in Soy and Sake

• 1/2 cup sake
• 2 tablespoons mirin, honey, or sugar
• 1 cup Dashi (page 162) or chicken stock, preferably homemade (page 160)
• 1/4 cup good-quality soy sauce
• 5 or 6 thin slices peeled fresh ginger
• 1 tablespoon peeled and finely shredded fresh ginger or 1/2 cup minced scallion, green part only, or both, for garnish
• 1 1/2 to 2 pounds halibut fillets or steaks (see headnote)

1. Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish.
2. Bring to a boil over medium-high heat.
3. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
4. After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down.
5. Cover and adjust the heat so the mixture simmers steadily.
6. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
7. Carefully remove the fish from the poaching liquid.
8. Drain the ginger if youre using it and garnish the fish.
9. Pass the sauce separately to spoon over the fish and white rice.

sake, mirin, chicken stock, soy sauce, thin, fresh ginger

Taken from www.epicurious.com/recipes/food/views/halibut-simmered-in-soy-and-sake-386302 (may not work)