Soy Simmered Golden Thread

serves4

• 1-1/3 lb. (600 g) golden thread fish(red coat; or other white-fleshed fish)

• 1 c. dashi
• 2/3 c. rice wine
• 2 T. sugar
• 1/2 c. light-colored soy sauce

• 7 oz. (200g) enoki(golden mushrooms)
• 6 Chinese peapods total of 1-1/4 c. : shredded carrot, shredded Chinese white radish 1/4 lemon

Directions

Cut the fish down to the bone starting from the upper back portion. Turn over the fish and repeat the same cut(illus.1)
Remove the back fins (illus.2). Continue cutting down to the belly with the tip of the knife. Remove the entrails (illus. 3)
and wash the fish. Put 1 c. dashi,2/3 c. rice wine,2 T. sugar,1/2 c. light-colored soy sauce in a pot and bring to a boil. Add the fish and cover the pot. Cook over medium heat about 8 minutes, then turn off the heat.
Remove the tough ends from the enoki. Blanch the peapods in boiling water, the place in a bowl of tap water to cool. Shered and set aside.
Heat 2 tablespoons oil in a frying pan and add the enoki,and the shredded carrot and white radish. stir-fry until soft, then add 1/4 cup of liquid from cooking the fish. Bring to a boil, add the shredded peapods, and stir.
Place the fish and the stir- fried ingredients on a serving dish. Pour the liquid from cooking the fish over the top.Squeeze on a little lemon juice before eating.