Recipe: Japanese Simmered Fish

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Japanese Simmered Fish.

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Sakana no nitsuke is a Japanese term that refers to fish (sakana) simmered (nitsuke) in a sauce. Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel (saba), and black cod (gindara). It is also one of the easiest flounder recipes.

Fish fillets or cutlets are simmered in Sake (Rice Wine) and Soy Sauce. The sauce is commonly sweetened with Mirin or/and Sugar. This is the easiest and very popular method to cook fish in Japan.
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Ingredients Japanese Simmered Fish are:

You Need 2 of fillets Fish (White-Fish).
You Need 10 grams of Ginger.
Prepare of <Sauce >.
You Need 50 ml of Sake (Cooking Rice Wine).
You Need 200 ml of Water.
Set Up 1 tbsp of Mirin.
Set Up Here 2 tbsp of Soy sauce.

Depending on the type of fish, you may wish to add Ginger or Garlic. Today, I used Spanish Mackerel, 'Sawara' in Japanese. Combine the dashi, sake, mirin, soy sauce, sugar, and ginger in a medium skillet and bring to a boil over high heat. Add the ﬁsh skin side up to the skillet in a single layer and cover with a wooden or foil otoshibuta.

How to make Japanese Simmered Fish step by step

Cut fish fillets half size. (1 serving is about 100 - 150 grams). Julienne the ginger..
Combine the Sauce ingredients into a frying pan and bring to a boil. Put the fish fillets..
When the edge of the fish starts to turn white, put in the ginger..
Put in a drop lid, and then simmer on low heat for 15 minuets. Occasionally use a spoon to scoop the broth over the entire fish for an even flavor..
Pangasias fillete SG$0.9/ 100grams at Foodie Market..

My experiences with white fish until that point had led me to believe that it was a wet, tasteless or overly fishy affair, and the only way to render it edible was to coat it in batter and deep-fry it. So when I took my first bite of the Japanese simmered fish, I almost shed a tear of relief, wonder and satisfaction. Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar. It is a very basic Japanese fish dish that can be made easily at home. Nitsuke is a very important cooking technique in Japanese cuisine when preparing fish. .

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