Sakana no Nitsuke (Japanese Simmered Fish)
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 sweet and savory soy-based sauce.
Print Recipe
Pin Recipe
Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 2 white fish fillets (flounder, cod, and kinmedai (alfonsino) or similar)
- - 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 fish fillets and let them sit for about 5 minutes.
- Cut Japanese leek into 2-inch (5cm) lengths. Peel ginger and cut it into long, thin strips.
- Add water and 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, 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.
Nutrition
Calories: 213kcal
Enjoyed this recipe?I would be happy if you shared it with your friends.
