Japanese Simmered Fish Sakana No Nitsuke Recipes
JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)
Steps:
- Gather the ingredients.
- If the fish fillet will be cooked with the skin intact, score the skin.
- Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
- Drain the hot water.
- Immerse the fillets in cold water.
- Drain again and set aside.
- Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
- Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
- Cook the fish for 10 minutes over medium-high heat.
- Continue to cook the fish until the simmering sauce is reduced to half.
- Add the tamari and ginger.
- Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
- Remove the pan from the heat.
- Serve the fillets in shallow individual dishes.
- Pour some of the simmering sauce over the fish.
- Garnish with sliced green onions or fresh ginger, if desired.
Nutrition Facts : Calories 355 kcal, Carbohydrate 21 g, Cholesterol 149 mg, Fiber 0 g, Protein 39 g, SaturatedFat 0 g, Sodium 983 mg, Sugar 16 g, Fat 2 g, ServingSize 4 plates (serves 4), UnsaturatedFat 0 g
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