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.