Japanese Simmered Fish
Sakana no Nitsuke
Sakana no nitsuke is a delicious fish dish simmered in a flavourful sauce consisting of classic Japanese condiments such as soy sauce, sake, mirin and ginger. This recipe can be used for all different kinds of fish, it's a must-try for fish lovers!
Sakana no Nitsuke
what you'll need:
» Fish - flat fish, flounder etc.
» Fresh ginger
» Japanese mustard spinach
» Soy sauce
Sprinkle both sides of the fish with salt and rest for 10 minutes to draw out the excess moisture.
Peel fresh ginger and cut into 2mm thick slices.
Make shallow cross-shaped incisions on the skin side of the fish.
Prepare a bowl of freshly boiled water and a bowl of ice water. Use tongs to hold the fish in the hot water for 5-10 seconds then transfer to the ice water.
Dry the fish thoroughly using kitchen paper.
Take a pan large enough for the fish to lay flat and add water, sake, mirin and sugar.
Add fish & ginger
Place the pan on the stove and heat on medium. Stir until the sugar has dissolved and add the fish and ginger.
Once the mixture starts to bubble, add a drop lid and allow to simmer for 3 minutes.
Add soy sauce
Remove the drop lid and add the soy sauce one third at a time, basting the fish between each time.
Add the drop lid once more and simmer for 10 minutes.
Cut the Japanese mustard spinach into 5cm pieces, then blanch in boiling water for 1 minute. Transfer to a bowl of cold water and set aside.
Baste and reduce
After 10 minutes of simmering, remove the drop lid and paste the fish continuously until the liquid has reduced to 1/3 of the original volume.
Transfer the fish to a serving plate and drizzle with a few tablespoons of broth. Top with ginger slices and place the spinach on the side. Enjoy!
FULL RECIPE »
See the full post for more information about this dish plus a list of the best fish to use!
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