Japanese Simmered Fish (Sakana no Nitsuke)
20 min2 servings
Delicate white fish fillets simmered in a sweet-savory dashi broth with sake and mirin, finished with a paper lid to infuse the flavors.
| prepIf fish isn't fresh, salt both sides and let sit 5–10 min, then wipe dry and pour boiling water over skin side; pat dry | |||||
| 4 slices ginger | Bring broth to medium boil, 1–2 min | Add soy sauce & fish, cover with paper lid | Simmer 3–6 min until cooked through | Remove lid, spoon liquid over fish 1 min | Transfer to bowl with liquid & serve |
| 150 ml kombu dashi or water | |||||
| 2 tbsp sake | |||||
| 2 tbsp mirin | |||||
| 2 tbsp sugar | |||||
| 2–3 tbsp Japanese soy sauce | |||||
| 2 fillets (300 g) white fish (flounder, alfonsino, snapper, sea bream, or cod) | |||||
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