- Prep Time: 5 minutes
- Cook Time: 20 minutes
Japanese Simmered Fish (Sakana no Nitsuke)
Sakana no nitsuke is a Japanese term that refers to fish (sakana) simmered (nitsuke) in a sauce. The simmering sauce for Japanese braised fish is often a combination of staple ingredients in Japanese cooking, which includes soy sauce, sake, mirin, and sugar. In our recipe we use Barramundi skin on portions from Pacific West. Our Sakana no nitsuke is a great addition to pub, hotel and restaurant menus.
Note: In this recipe we use a Japanese drop lid. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles.
For the Sakana no nitsuke
Score the skin of the fish portions. Place the fish in an empty pot and slowly pour the boiling water over it until it's covered. The fish will cook slightly. Drain the hot water. Immerse the fillets in cold water. Drain again and set aside. Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat. Add the fish fillets to the saucepan and cover them with a Japanese drop lid. Cook the fish for 10 minutes over medium-high heat. Continue to cook the fish until the simmering sauce is reduced to half. Add the tamari and ginger. Simmer for an additional 5 minutes, or until the simmering sauce has thickened. Remove the pan from the heat. Serve the fillets in shallow individual dishes. Pour some of the simmering sauce over the fish. Garnish with sliced green onions or fresh ginger, if desired.
For our Sakana no Nitsuki we use Pacific West’s Barramundi portions skin on wild caught barramundi portion centre cut skin on scale off IVP.
Brand: Pacific West Wild Catch / Product number: 7153
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