Put all the
ingredients in a pot and bring to a boil. Switch to low heat and
cook until the sugar dissolves completely.
Pour into a bottle
after sauce has cooled down. Can keep in the fridge up to a year.
Marinate fish for
three hours with the Mirin sauce. Add a slice of ginger and one
sprig of spring onion. Turn the fish a few times to make
sure the sauce is absorbed evenly.
Pan fry the fish with
1 tbsp of olive oil in a pan. Alternatively grill until both sides
are golden
Notes:
To thaw a piece of frozen cod, leave the fish in lower section of your
fridge for a day.
Mirin is a Japanese
sweet wine that is low in alcolhol content. It can be used to
marinate fish steaks, chicken or beef ribs for pan frying or barbeque.
