120gfresh spinachwashed, trimmed, and tied in small parcels, 4 oz
Instructions
1 Using a sharp knife, score each fish on one side by making 2 parallel diagonal incisions about 3 cm (1¼ in) apart. Turn the fish over, and make 2 more parallel incisions on the diagonal. Make the cuts deep enough to almost touch the bone.
2 Combine the water, salt, sake, soy sauce, mirin and sugar and bring to a boil in a deep skillet. Add the fresh ginger and cook for 30 seconds.
3 Place fish in a single layer in the water, overlapping heads and tails as necessary. When liquid returns to a boil, reduce heat to low and cook fish for 2 minutes.
4 Spoon liquid over fish but do not turn fish over. Cook for another 3 minutes, continually basting, until the fish flakes easily with a fork.
5 Place spinach parcels alongside the fish and cook for 30 seconds. Remove from heat.
6 Carefully lift fish and spinach onto serving plates, and spoon some cooking liquid over the top. Serve immediately with steamed rice.