Fish with Soy-Butter Sauce

Lettuce Club is a food magazine for housewives. It’s full of recipes focusing on seasonal foods or economical cooking. Today’s recipe comes from a recent issue that had a pull out section on fish.
Fish with Soy-Butter Sauce
serves 4
4 filets fresh fish
4 potatoes
1 tomato (sliced for garnish)
1 bunch cress (trimmed for garnish)
1/2 tsp parsley, minced
30 g butter
salt
pepper
flour
oil
Sauce:
3 Tblsp water
2 Tblsp soy sauce
2 Tblsp men-tsuyu*
1 Tblsp lemon juice
2 tsp sugar
pinch powdered ginger
Peel potatoes and cut into bite-sized pieces. Boil until done. Sprinkle with salt and pepper and sit aside.
Whisk together the sauce ingredients and set aside.
Sprinkle the fish with salt, pepper, and dust with flour. Heat one tablespoon of oil in a fry pan and cook the fish on both sides. Reduce heat to medium, and add the sauce to the pan, cooking for 2-3 minutes to coat the fish. Remove fish from pan and plate.
Add butter and parsley to the sauce and cook until the butter is melted. Pour the sauce over the fish. Garnish each plate with potatoes, tomato wedges and cress.
*men-tsuyu is a strong, salty soup stock made with dashi, soy sauce, mirin and sugar for noodles. It’s available in bottles in Japan, but if you can’t find it, try substituting a 2:1:1 mixture of soy, water and mirin (sweet rice wine).