Braising fish is a nice way to cook it without added fat. The fish can be whole, filleted, or cut into steaks. I’ve made this recipe with salmon, saba, and now yellow-fin tuna. For mild-flavored fish, make a broth seasoned with sake, mirin, and soy sauce. With strongly-flavored or oily fish, use stronger flavors such as miso, vinegar, salt, pickled plums, herbs, and spices.