Recipe: Appetizing Japanese Simmered Fish

Japanese Simmered Fish. Sakana no nitsuke, is a Japanese term that refers to simmered (nitsuke) fish (sakana). 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). For the purpose of nitsuke, however, almost any type of fish with white flesh may be used in this recipe.

Simmering is one of the cooking methods for fish that existed long before sautéing and deep-frying. Simmered fish is a traditional method to cook fish in Japan. However, modern Japanese people are eating more meat and less fish these days. You can cook Japanese Simmered Fish using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Japanese Simmered Fish

1. You need 2 of fillets Fish (White-Fish).
2. Prepare 10 grams of Ginger.
3. Prepare of <Sauce >.
4. Prepare 50 ml of Sake (Cooking Rice Wine).
5. You need 200 ml of Water.
6. Prepare 1 tbsp of Mirin.
7. You need 2 tbsp of Soy sauce.

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. A nimono dish in Japanese cooking means that it's been simmered in dashi flavored with sugar, sake, mirin and soy sauce, plus some salt on occasion. The ratio of the flavoring ingredients differs according to personal taste, regional preference and so on but the basic combination is the same.

Japanese Simmered Fish instructions

1. Cut fish fillets half size. (1 serving is about 100 - 150 grams). Julienne the ginger..
2. Combine the Sauce ingredients into a frying pan and bring to a boil. Put the fish fillets..
3. When the edge of the fish starts to turn white, put in the ginger..
4. 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..
5. Pangasias fillete SG$0.9/ 100grams at Foodie Market..

Given that Simmered Pumpkin (Kabocha no Nimono) is a long-standing home-cooking dish and also a vegetarian dish, I match it with other long-standing home-cooking dishes which can be vegetarian. The recipe for the Main includes tiny dried fish but to make it vegetarian, omit the fish or replace it with other vegetables. Blanch fish fillets in boiling water for a couple of seconds. Remove after cooled, and pat dry with a paper towel. In a medium pot, put water, Sake, Soy Sauce, Mirin, and sugar, and let them boil.