1. Japanese Simmered Fish Sakana no Nitsuke Recipe; 2. Japanese Style Grilled Fish recipe; 3. Authentic Japanese Fish Stew 8 Step Recipe NYK Daily; 4. Japanese …
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Fish simmered in soy-based sauce is called ‘ sakana no nitsuke ’ (魚の煮付け) in Japanese, where ‘sakana’ (魚) is fish and ‘ nitsuke ’ (煮付け) is simmered dish. The word ‘ no’ is equivalent to ‘of’. Nitsuke is actually the same thing as ‘ nimono’ (煮物).
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.
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.
2 pieces of Mebaru / Gindara / Saba (If it's not from our website, or if you're using other types of white-fleshed fish, use 130G~200G per piece of fish) 50 ml Sake (If you don't have cooking Sake, drinking Sake is ok too)