Slice the green onions into 7 cm. Thinly slice the ginger.
Put all the ingredients plus 9 tablespoons of water and ginger in a pan and heat.
When it comes to a boil, add the fish, skin side down.
Cover with a piece of aluminium foil or paper towel as a drop lid (otoshibuta) and simmer over medium heat for 6 minutes. Remove the lid and simmer for another 3 minutes while basting the fish with the sauce using a spoon.
Take the fish out, add green onions and simmer briefly. Pour the sauce over the fish and serve.
This is a version with with flounder and burdock roots. ■ Simmer the burdock roots with the flounder.
Story Behind this Recipe
I aimed for a flavor that I like. It's a bit rich and a bit sweet.
You don't have to use kinmedai; substitute in other fish.