Shogayaki

Method

1. 1 Cut the snapper into 1.5 cm thick slices, pat them dry, and coat them very thinly with flour.
2. 2 Grate the ginger, including the juice and pulp, then mix it with soy sauce, mirin, sake, and sugar.
3. 3 Marinate the fish slices in ginger sauce for only 20 minutes; marinating them for longer will cause the fish meat to become mushy due to the salty sauce.
4. 4 Pan-fry the fish fillets for 2 minutes on each side until the outside is golden brown, then remove from the pan.
5. 5 Pour the marinade into the pan and simmer for 2 minutes until the sauce thickens.
6. 6 Transfer the fish to the pan and toss for 30 seconds, then serve with shredded cabbage soaked in ice water.

With an appliance

• Air fryer 29 min

  Replace step 4: lightly spray oil onto the floured fish slices, air fry at 195 degrees for 8 minutes, flipping at the 4th minute; steps 5 and 6 still simmer the ginger sauce in the pan, then toss the fish for 30 seconds.