Description
A classic Japanese home-style dish, Japanese Simmered Fish (Sakana no Nitsuke) features tender white fish gently cooked in a sweet-savory soy, mirin, and sake broth. The result is a delicate, flavorful glaze that perfectly balances umami and sweetness, ideal for a comforting weeknight meal.
Ingredients
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2 white fish fillets (cod, flounder, snapper, or halibut)
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½ cup soy sauce
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½ cup sake (or white wine)
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¼ cup mirin
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2 tablespoons sugar
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1 cup water or light dashi stock
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1 knob fresh ginger, thinly sliced
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Green onions, finely chopped (for garnish)
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Optional: sliced daikon radish or burdock root
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Optional: drizzle of sesame oil
Instructions
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Prepare the fish: Pat fish fillets dry and lightly score the skin to prevent curling. Optionally, pour boiling water over them briefly to firm the texture.
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Make the simmering broth: In a shallow pan, combine soy sauce, sake, mirin, sugar, and water. Bring to a gentle boil, stirring until sugar dissolves.
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Add the fish and aromatics: Place fish skin-side up in the simmering broth and add ginger slices. Lower the heat to maintain a gentle simmer.
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Simmer carefully: Cook for 8–10 minutes, occasionally spooning sauce over the fish. Avoid boiling to preserve the delicate texture.
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Finish and serve: When the sauce thickens slightly and glazes the fish, transfer fillets to a plate. Drizzle remaining sauce on top and garnish with chopped green onions.
Notes
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For a stronger umami flavor, use dashi stock instead of water.
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A drop lid (otoshibuta) helps the fish cook evenly and prevents it from breaking apart.
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The leftover sauce can be reused as a glaze for vegetables or tofu.
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This dish tastes even better after resting for 10 minutes, allowing flavors to deepen.