Sakana no Nitsuke (Japanese Simmered Fish)
35 min2 portions
Pan-seared white fish fillets simmered in a sake-mirin broth with ginger, finished with blanched spinach.
| prepPrepare a bowl of freshly boiled water and a bowl of ice cold water | |||||
| 200 g white fish fillets (flatfish, flounder, snapper or similar) | Salt fish, rest 10 min | Reduce sauce to one-third, plate fish, ginger & spinach | |||
| 2 pinches salt | |||||
| 20 g ginger root | Slice ginger 2 mm thick | ||||
| 1 bowl freshly boiled water | Score fish skin, blanch 5 sec, ice bath, pat dry | ||||
| 1 bowl ice cold water | |||||
| 150 ml water | Heat water, sake, mirin & sugar; stir until sugar dissolves | Add ginger & fish skin-side up, simmer 3 min with drop lid | Add soy sauce in thirds, spooning sauce over fish | Simmer 10 min with drop lid | |
| 150 ml sake | |||||
| 3 tbsp mirin | |||||
| 2 ½ tbsp sugar | |||||
| 3 tbsp Japanese soy sauce (koikuchi shoyu) | |||||
| 50 g Japanese mustard spinach (komatsuna) (or regular spinach/bok choi) | Blanch komatsuna 1 min, ice bath | ||||
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