4 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons castor sugar
2 tablespoons peanut oil
6 x 150 gram pieces snapper, skin on
Put the sake, mirin, soy and sugar in a small pot and stir over a low heat to dissolve the sugar. Set aside. Heat the oil in a large heavy based sauté pan. A non stick surface will ensure the fish does not stick. Season the fish then place skin side down in the pan and cook until the skin is crispy and golden. Carefully remove the fish
from the pan to a plate.
Wipe out any excess oil leaving a thin coating on the base. Tip in the glaze and place the fish back in flesh side down. Finish cooking the fish, basting with the glaze, being careful not to catch and burn the glaze.