Sakana no Nitsuke (Japanese Simmered Fish)

Sakana no Nitsuke is one of the most classic and iconic Japanese dishes, typically prepared using white fish. The delicate flavor of the fish pairs perfectly with the sweet and savory sauce, creating a beautifully balanced taste that is distinctly Japanese.

Sakana no Nitsuke is a traditional Japanese dish made with fish simmered in a sauce primarily composed of Japanese seasonings such as sake, mirin, and soy sauce. "Sakana" means fish, "no" indicates possession (connecting the preceding and following words), and "Nitsuke" refers to dishes that are simmered to infuse flavors.

It is one of the most common dishes in Japan, typically featuring simmered white fish. The rich, sweet-savory sauce complements the mild flavor of the fish, making it truly distinctive. The leftover sauce also pairs well with white rice.

In this recipe, I use fish fillets to make preparation easier at home, but you can also use a whole fish as long as it has been cleaned (with the scales, gills, and guts removed). The combination of the fish and the sweet-savory sauce is delightful. Feel free to give it a try and experience the traditional flavors of Japan.

Let's take a closer look at the types of white fish typically used in this dish.

You can use a wide variety of fish in this dish. In Japan, flounder, cod, and kinmedai (alfonsino) are popular choices. As long as it is a white fish, any kind will work—so feel free to use whatever is fresh and available in your area.

You can also use oily, dark-fleshed fish like mackerel or sardines, but keep in mind that they will give the dish a bolder, more pronounced flavor. In Japan, these types of fish are often prepared in dishes such as misoni (fish simmered in miso sauce), which helps tone down their strong fishy smell.

To enhance the flavor of this dish, you should prepare the fish fillets in a way that reduces any fishy smell. The following preparation methods are commonly used:

• Sprinkle sake over the fillets and let them sit for about 5 minutes.
• Evenly sprinkle salt, about 2% of the fish’s weight, on both sides of the fillets. Then, let them sit in the refrigerator for a few hours to draw out excess moisture. Afterward, pat the fillets dry thoroughly.
• Make a cross-shaped incision in the fillets and blanch them briefly for 5-10 seconds. Then, cool them in an ice bath.

In this recipe, I have shared the easiest and quickest method: sprinkling sake over the fillets. However, if you are still concerned about any lingering odor, you can combine this with the other methods for better results.

When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid).

An otoshi-buta is a lid that sits directly on top of the ingredients in a pot or pan. Placing the lid directly on the ingredients allows the cooking liquid underneath to circulate more evenly, resulting in more efficient simmering with less liquid.

Commercial versions are available, but you can easily make one yourself by simply poking one or more holes in a sheet of aluminum foil—as shown in the photo below. The holes help prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.

Equipment

Ingredients

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Instructions

🕒 Total: 20 mins mins

Step 1
Sprinkle sake over the fish fillets and let them sit for about 5 minutes to reduce any fishy smell.

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Step 2
Cut the Japanese leek into 2-inch (5 cm) pieces. Peel the ginger and cut it into long, thin strips.

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Step 3
Add water and the seasonings (sake, mirin, sugar, and soy sauce) to a pan and bring it to a boil over medium heat. Once boiling, add the fillets and leeks, cover with an otoshi-buta (drop lid), and let them simmer over low heat for 7 minutes.

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Step 4
Remove the otoshi-buta and increase the heat to medium. Add the shredded ginger to the pan, then continue simmering for about 3 minutes, occasionally spooning the cooking liquid over the fillets until it thickens slightly.

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To store

You can store it in the refrigerator for up to 3 days.