If your julienned ginger pieces are limp, put them in ice water for a while to stiffen them up. This technique of Nitsuke can be used to cook other kinds of fish too. Fish with white flesh is the best for Nitsuke and the fish is usually cooked with bones intact.
Cut the fish right into pieces, not to slim for simple pan-frying. Season the fish with salt, black pepper and cayenne pepper. Cover the fish with corn starch. 2. Japanese Simmering Sauce for Fish Sakana no Nitsuke Recipe from Japanese Simmering Sauce for Fish Sakana no Nitsuke Recipe.
We are making an all-time favorite, Karei no Nitsuke, a simmered fish recipe. In this cooking method, you can also cook other fish such as mebaru, kinmedai, kinki, hirame and marlin. Dip the tender meat in the broth and enjoy the delicious dish! * The ingredients contain Amazon affiliate links.
Fish with white flesh is the best for Nitsuke and the fish is usually cooked with bones intact. The following are some of the fish names that you can substitute for the flounder: