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.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)
Ingredients
- 2 white fish fillets (such as flounder, cod, kinmedai (alfonsino), or similar types)
- 1 Tbsp sake (for the fish fillets)
- 3.5 oz Japanese leek (naganegi) (it can be substituted with regular leek)
- 0.35 oz ginger
- ¼ cup water
Seasonings:
- ¼ cup 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 to reduce any fishy smell.
- Cut the Japanese leek into 2-inch (5 cm) pieces. 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 boiling, add the fillets and leeks, cover with an otoshi-buta (drop lid), and let them simmer over low heat for 7 minutes.
- 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.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 248.59kcal Carbohydrates: 17.64g Protein: 36.85g Fat: 3.01g Saturated Fat: 1.01g Polyunsaturated Fat: 0.65g Monounsaturated Fat: 0.86g Cholesterol: 86mg Sodium: 1242.66mg Potassium: 675.05mg Fiber: 1.5g Sugar: 11.41g Vitamin A: 3.5IU Vitamin C: 7.25mg Calcium: 40.84mg Iron: 1.57mg
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