Braised Hamachi

Ingredients:

Chilled Hamachi (order this from sushi shop/counter and request for the head + belly and you'll have freshly arrived Hamachi from Japan)
Daikon
Taro (optional)
Pumpkin (optional)
Burdock (optional)
Ginger slices

Braising Suace:
Water - 300ml
Cooking Sake - 1.5 tbsp
Mirin - 1.5 tbsp
Soy Sauce- 4.5 tbsp
sugar - 4.5 tbsp (can reduce if you prefer less sweet)

How to make:
1. If you are using head, you can ask fishmonger or sushi chef to cut the head into pieces.

2. Wash and wipe dry fish and cook in boiling water for a few minutes, drain.

3. Put ginger slices on bottom of a cooking pot and then braising sauce and bring to boil.

3. Add the sliced daikon, taro, pumpkin and fish pieces into pot, once boiled, turn to medium heat and cook with aluminium foil covering the top for 10 to 15 minutes (depending how much fish you can cooking)

ready to serve & enjoy with a bowl of japanese rice!!

* you can add a few drops of dary soy sauce to add color
* if you prefer your vegetables to be softer, you can cook them a bit first before adding to the fish pot. But bear in mind, japanese pumpkin takes a short time to cook and become soft easily.
* ginger slices are essential to remove the bad odour of the fish, so dont forget!

** this is actually a very good and healthy recipe, especially if you can cut down the sugar a bit as there's no oil in cooking at all and you can eating fish and vegetables at the same time. :)