Nizakana

• 4 small (or 2 medium) white fish, such as ocean perch or small sea bream, gutted and scaled – ask your fishmonger to do this
• 4 tablespoons soy sauc

Clean the fish thoroughly (especially inside the cavity). Dry with paper towel. Score each side of the fish once or twice on the diagonal. Choose a saucepan large enough to hold the fish in a single layer. (If you have a bamboo leaf, place it in the base of the saucepan, so the fish don’t stick.) Add the soy sauce, mirin, sugar, sake and water to the pan. Bring to the boil and add the fish, lee