Red Snapper Nitsuke

• 1 red snapper ("kinmedai")
• 1 kombu/dried kelp
• 1 cup water
• 1/2 cup sake
• 3 Tbsp soy sauce
• 3 Tbsp mirin/sweet sake
• 3 sliced ginger

1. Gently descale the fish with a knife - it's best to use a descaling knife, but any sharp knife will do.
2. Remove the head and innards from the red snapper and wash out the inside with water.
3. Dry the skin with kitchen paper and make a cross cut on both sides.
4. Put the kombu, water, soy sauce, mirin, sake and ginger into a pot and boil on full heat.
5. When it gets hot, gently add the red snapper and simmer on medium heat with the lid on.
6. Gently shake the pot occasionally to ensure the sauce covers everything, but do not turn the fish as it will likely break the fish's shape.
7. Cook for about 10 min and it is done!

red snapper, kelp, water, sake, soy sauce, sweet sake, ginger

Taken from cookpad.com/us/recipes/243804-red-snapper-nitsuke (may not work)