In a pan, combine the ingredients marked ◎ and heat.
Peel the ginger and slice thinly. When the liquid boils, add the ginger slices.
While it's boiling, arrange the sea bream in the pan, skin side up.
If you have small cuts, you can cook up to about 4 pieces.
Use aluminum foil as a drop lid, and cook over low medium heat.
Once the fish cooks through, remove the foil. Spoon the broth over the fish, and cook for 3 minutes.
The flesh tends to break apart easily, so use a spatula to gently plate.
Pour the broth on top... and it's done!
Story Behind this Recipe
This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.
I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6.