Sakana no Nitsuke is one of the most iconic Japanese dishes, featuring white fish. You can enjoy the mild flavor of the fish in a soy-based sweet and savory sauce.
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What is Sakana no Nitsuke?
Sakana no Nitsuke is a traditional Japanese dish made with fish simmered in a sauce primarily composed of mirin and soy sauce. "Sakana" means fish, "no" indicates possession (modifying the word following it), and "Nitsuke" stands for dishes simmered to infuse flavors.
As a dish featuring simmered white fish, this is one of the most commonly enjoyed choices in Japan. The rich and sweet-savory sauce complements the mild flavor of the fish, making it addictive. The leftover sauce also pairs well with rice.
In this recipe, I use fish fillets to make it easy to prepare at home, and, of course, you can also use a whole fish as long as the scales, gills, and guts are removed. The combination of fish and the sweet-savory sauce is truly delightful, so I encourage you to give it a try.
Types of fish used
Various types of fish are used in this dish. Flounder, cod, and kinmedai (alfonsino) are commonly used. As long as it is a white fish, you can make this dish delicious, so try using fish available in your local area.
Oily fish with a blue back, such as mackerel or sardines, known for their unique flavors, can also be used, but they will result in a slightly stronger taste. In Japan, when using these fish, they are often enjoyed in dishes like "Miso-ni" (dishes simmered in miso) to minimize any fishy smell.
How to remove fish smell
To enhance the flavor of sakana no nitsuke, you should prepare the fish to remove its smell. In Japan, the following preparation methods are commonly used:
- Sprinkle sake over the fish fillets and let them sit for about 5 minutes (recommended).
- Evenly sprinkle approximately 2% of the fish's weight in salt on both sides of the fish, then refrigerate it for a few hours to draw out excess moisture. After that, pat the fish dry thoroughly.
- Make a cross-shaped incision on the fish and blanch it briefly for 5-10 seconds, then immediately cool it in ice water.
In this recipe, I have shared the easiest and quickest method of 'Sprinkling sake over the fish fillets.' However, if you are using a whole fish instead of fillets, consider using a different method.
Simple guide to otoshi-buta (drop-lid)
When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole (or several holes) in aluminum foil. However, if you find it tedious, you can still use a regular lid.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 2 (7oz./200g) white fish fillets (flounder, cod, and kinmedai (alfonsino) or similar)
- - 1 Tbsp sake (for the fish fillets)
- 1 naganegi (Japanese leek)
- 0.35 oz. (10g) ginger
- ¼ cup (60ml/4Tbsp) water
Seasonings:
- ¼ cup (60ml/4Tbsp) sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Step-by-step instructions
🕒 Total 20 mins
Step 1
Sprinkle sake over the fish fillets and let them sit for about 5 minutes.
Step 2
Cut the naganegi into 2 inch (5cm) lengths. Peel the ginger and cut it into long, thin strips.
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 it comes to a boil, add the fish fillets and naganegi to the pan. Cover with an otoshi-buta and let them simmer over low heat for 7 minutes.
Step 4
Remove the otoshi-buta and increase the heat to medium. Add the shredded ginger, then continue simmering for about 3 minutes, occasionally spooning the cooking liquid over the fish until it thickens slightly.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Fish fillets should be prepared to remove their smell. In this recipe, I’m using sake to reduce the fishy smell, but you can also employ another method to get rid of it.
- Simmer the fish with naganegi or gobo (burdock root). These vegetables help reduce the fishy smell. Additionally, ginger, which is added later, also has a similar effect.
Recipe Card
Sakana no Nitsuke (Japanese Simmered Fish Fillets)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 2 (7oz./200g) white fish fillets (flounder, cod, and kinmedai (alfonsino) or similar)
- - 1 Tbsp sake (for the fish fillets)
- 1 naganegi (Japanese leek)
- 0.35 oz. (10g) ginger
- ¼ cup (60ml/4Tbsp) water
Seasonings:
- ¼ cup (60ml/4Tbsp) sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Sprinkle sake over the fish fillets and let them sit for about 5 minutes.
- Cut the naganegi into 2 inch (5cm) lengths. Peel the ginger and cut it into long, thin strips.
- Add water and the seasonings (sake, mirin, sugar, and soy sauce) to a pan and bring it to a boil over medium heat. Once it comes to a boil, add the fish fillets and naganegi to the pan. Cover with an otoshi-buta and let them simmer over low heat for 7 minutes.
- Remove the otoshi-buta and increase the heat to medium. Add the shredded ginger, then continue simmering for about 3 minutes, occasionally spooning the cooking liquid over the fish until it thickens slightly.
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