Sakana no Nitsuke (Japanese Simmered Fish Fillets)
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.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
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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