Directions

• Defrost seer fish and wipe moisture with kitchen towel.
  Remove the seed from umeboshi plum and chop the plum flesh.
  Shred the ginger.
  
• Put all ingredients except seer fish in a pan and boil.
  
• After boiling, add the seer fish and simmer for a few minutes, sprinkling the sauce on the fish.
  
• Drop a piece of cooking sheet or aluminium foil directly in the pan to cover it entirely to simmer.
  Simmer for around 10 minutes.
  
• Take the seer fish out from the pan and boil down the sauce.
  
• Serve on a plate and it’s done.