Sushi Chef's Sea Bream Offcuts

Sushi Chef's Sea Bream Offcuts

I learned this recipe from a sushi chef. The flesh of the fish stays plump with this method. Even without ginger, there's no fishy aroma. For those of you who aren't fond of sea bream offcuts, you should give this recipe a try.


Sea bream offcuts
1 fish worth
Cooking sake
a little more than 1 cup
a little less than u1/2 cup
Soy sauce
a little less than 1/2 cup
1-2 tablespoons


1. Check the fish and remove the scales and rinse well. Rinse quickly with hot water. (Note: Do not use salt here since it will dry out the flesh.)
2. Arrange the fish in a pot. Use cooking sake to submerge 2/3 of the height of the fish. Add sugar and turn on the heat. Place a drop lid into the pot and cook over low-medium heat and boil gently until it is cooked through.
3. Swirl in the soy sauce and cook over low heat for about 10 minutes. Once the broth thickens, occasionally ladle it over the fish. Once cooked, add mirin and cook until it has a glazed finish.

Story Behind this Recipe

I said that cooking sea bream offcuts stinks and the fish dries out, so the chef taught me this recipe. My way of cooking it was so full of mistakes, the chef laughed (I added salt, taking the odour by hot water, adding ginger and cooking in water). This turned my husband from hating sea bream offcuts to loving them.