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Gindara Nitsuke

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Gindara has rich buttery white flesh with almost as many omega 3 fatty acids as wild salmon, cooked in this savoury sweet broth, the fish takes on a luscious tender quality.


• ½ cup sake
• ½ cup mirin
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 pieces kombu
• 1 cm piece of ginger, sliced into rounds
• 4 gindara pieces (approx 150g each)


  • In a pan that is big enough to hold the gindara in a single layer, combine all the ingredients except for the fish (sake, mirin, soy sauce, sugar, kombu and ginger) and bring to a boil.
  •  Place the gindara in the pan, skin side up. Return to the boil, then lower the heat. Use either a drop lid or a small plate to weigh the fish down and keep it immersed in the sauce as it cooks. Simmer gently for about 10 minutes until the sauce thickens. Serve at once with rice.