In this genius cooking method, the fish slowly cooks in a little oil. The steaming comes not from water added to the pan but from the fish’s own juices. While the skin doesn’t crisp, the fish becomes meltingly tender. Serve with sushi rice seasoned with rice vinegar and roasted green beans
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Meltingly tender fish with a really subtle irresistible flavor. Steamed sushi rice, sliced scallions and black sesame seeds were the perfect accompaniment. A very impressive dish for one with such simple ingredients.
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