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Aromatic Stewed Sablefish

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Ingredients (Serves 4)
*4 fillets sablefish
*2 tbsp sugar
*1/3 cup/66ml soy sauce
*4 tbsp mirin
*4 tbsp sake
*1 tsp miso
*1 tsp tobanjan, Chinese hot bean paste

*1 piece garlic
*1 knob ginger
*1 Japanese leek, roughly chopped

*Shungiku, garland chrysanthemum -- to taste
*Wakame seaweed --- to taste

1 Pat dry the sablefish.
Cut each fillet in half.
Cut the garlic, ginger and leek finely.

2 Combine the soy sauce, sugar, mirin, sake, miso and tobanjan in a pan and bring it to a boil. Add the fillets making sure you don't put them on top of each other.

3 When it comes to a boil again, add the garlic, ginger and leek. Simmer it for 5 to 6 minutes while basting it with the sauce.

4 Pluck the Shungiku leaves from the hard stems. Slice the stems thinly.
Soak them in water to make them crispy.
Cut the wakame into easy-to-eat pieces. Mix the Shungiku and wakame and put it on a serving plate.

5 Place the sablefish with hot soup on top.

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