2 scallions, minced
1 tablespoon minced peeled fresh garlic
1 tablespoon peeled fresh ginger
1 tablespoon sugar
1/4 cup of soy sauce
1/4 cup of mirin (cooking sake)
1/4 cup water
1 tablespoon rice vinegar or other mild vinegar
1 1/2 pounds of fish fillets or steaks or small fishes
Combine in a large skillet or casserole with cover all inredients other than the fish. Bring this to a boil on medium-high heat. Reduce the heat and lay in a single layer in the liquid the fish steaks. Reduce the heat to low and cover the pan. Cook for 5 minuets for 1/2 inch thick fillets , up to 15 minuets for thick steaks or small whole fish. Or go by the signs that the fish is done cooking: a irming up of texture; the beginnings of flakiness; an opaque, whiter look through the fish. Make sure to remove fish just before it reaches the stage in cooking where you would want to eat it as it will finish cooking between kitchen to plate.
Once fish is removed from the pan boil the liquid over high heat until slightly thickend.