Donburi with steamed fish

Steamed fish does not inspire much enthusiasm in our part of the world, but in Japan it is one of the most common ways of preparing fish. Are the Japanese masochists? Perhaps. However, any of their steamed fish dishes are absolutely delicious, so it's no wonder. I have mastered one simple technique that works with practically any white fillet you can commonly find. Pikeperch, cod, sea bream, catfish... everything works. Mackerel fillets are absolutely fantastic. However, they are not so easy to find... The advantage is that chilled fillets are not expensive and are often discounted due to their expiration date.

Ingredients

200g fish fillets
50ml soy sauce
50ml mirin
20ml sake
100ml water
1 tablespoon shiro miso
1 tablespoon aka miso
Spring onions
White pepper

Preparation

1. Mix all the liquid ingredients in a saucepan and bring to a boil. Once the mixture reaches boiling point, reduce the heat and allow the alcohol to evaporate for two minutes.
2. Stir all the miso into the mixture and bring to a simmer again.
3. Add the fish fillets cut into individual portions. If the fillets have skin, make several shallow cuts across the skin with a knife.
4. Cover and simmer the fillets in the base for seven minutes. If the temperature is too high, the base will foam.
5. After seven minutes, turn off the heat and leave the fillets covered until the rice is cooked.
6. Serve the fillets directly on top of the hot rice. Pour a few spoonfuls of the base from the saucepan over the top, season with white pepper, and garnish with chopped spring onions.