Japanese Simmered Fish (Sakana no Nitsuke)
A rustic Japanese fish dish, easily braised in a savory-sweet sauce of sake, mirin, sugar, and soy sauce.
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Instructions
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Start boiling water.
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Score the fish skin if intact.
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Place fish in a pot, cover with boiling water, then immediately drain.
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Immerse fillets in cold water, drain, and set aside.
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Combine sake, mirin, dark soy sauce, and sugar in a saucepan; bring to a boil.
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Add fish fillets to the saucepan, cover with a drop lid, and cook over medium-high heat for 10 minutes.
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Continue cooking until the sauce reduces by half.
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Stir in tamari and grated ginger.
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Simmer for 5 more minutes, or until the sauce thickens.
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Remove from heat.
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Serve fillets in shallow dishes, pour sauce over them, and garnish with green onions or fresh ginger if desired.