This is such an easy recipe and does not require a lot of measuring!
Fillet of fresh fish, deboned, skinned and rinsed
(Fillet should not be thicker than 1”)
Thinly julienned Leek, washed well
Thinly julienned carrot, cut on the diagonal and then slice
Fresh herbs such as Thyme or Tarragon
Splash of Mirin wine (or white wine)
Splash of Tamari low sodium
In a covered skillet, lay the fish down.
Top with the julienned vegetables and sprinkle with fresh herbs.
Drizzle with mirin wine, and Tamari. Add 2T water. Cover.
Turn heat on medium low and watch carefully until done (not more than 10 minutes usually). Add more water if needed. Turn off the heat when flesh of fish is opaque because it will continue to cook a little on its own. Enjoy!
Brenda Langton- Author of The Spoon River Cookbook