Sam Choy's Kitchen recipe: Shoyu Fish with Somen Noodles Serves 4
Tai, Red Snapper, 2 if medium size, 1 if large size 2 cups Aloha shoyu 1 cup mirin 1 cup Japanese sake 1 cup water 3-4 slices of ginger 2 ume boshi 1 green onion 4 servings of boiled somen noodles
Remove scales from the Tai and guts very clean and rinse well. Dry with paper towels.
Make holes with bamboo or stainless picks and slice fish at an angle, about 2 slices. Using a large frying pan, add mirin and sake, high heat, bring to a boil, add shoyu and water, sliced ginger, ume boshi, and green onions. Again, bring to a boil and place fish in sauce, bring down to medium heat, use the sauce to help cook fish by using a ladle and pour sauce over fish will cook.
Place somen in a big bowl and put fish on the side.
Taste the sauce first, and if it is too strong, add dashi, then put the sauce over the fish and somen noodles.