Slice ginger into thin slices for three pieces and julienne the rest.

Cut off the heads of the Pacific saury, divide into three pieces, and remove the innards using chopsticks. Rinse under water while removing blood and pat dry with kitchen paper. Make 3-4 shallow cuts on the skin side.

In a frying pan, combine water, sake, sugar, soy sauce, sliced ginger, and hand-torn plums. Heat over medium heat until boiling, then add the Pacific saury and spoon the broth over the fish for about 2 minutes. Cover and simmer on low heat for 10 minutes.