Posted on Oct 19, 2016 in Hiroko's Blog, Recipes

Very fresh, good tasting fish needs accompanying sauce which can elevate the natural flavor of the fish, but not masking it.   This is what I often do with my very fresh fish. It requires just 10 minutes of cooking/working time. Salt the fish (with skin) and cook it in the oiled skillet, skin side down, until the skin is crisp and the fish is cooked about 60 percent. Turn the fish over and cook until it is cooked through, but not over-cooked. In order to cook the fish...

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