Sakana no Nitsuke Recipe (Japanese Simmered Fish)

[@SudachiRecipes]

➤ PRINT FULL RECIPE: sudachirecipes.com/japanese-simmered-fish-recipe/ ➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na ➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k INGREDIENTS: - 200 g fillets of white fish flatfish, flounder, snapper or similar - 2 pinches salt - 20 g fresh ginger - 1 bowl freshly boiled water - 1 bowl ice cold water - 150 ml water - 150 ml sake - 45 ml mirin - 30 g sugar - 50 ml soy sauce - 50 g Japanese mustard spinach (komatsuna) or regular spinach/bok choi ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/japanese-simmered-fish-recipe/ ➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/

[@deadmike2]

thank you from germany! Its much efford for 2 pieces of fish, i love it!

[@SudachiRecipes]

Glad you like it!

[@busknd7384]

Looks pretty nice greetings from Germany

[@SudachiRecipes]

Thank you!

[@daniellenagy6678]

Probably my new favorite way to cook fish. If you got something that is extra fishy or you don’t like fishy taste then this recipe eliminates all of that.

[@SudachiRecipes]

Thank you so much! :)

[@burufu]

I tried this, thank you so much!!! ❤

[@SudachiRecipes]

Thank you for trying this recipe! :)

[@songlinwang8982]

Looks fantastic! One question, what’s the point of drawing the moisture out of the fish skin with salt, if you are going to blanch them with boiling water?

[@SudachiRecipes]

Thank you for your question! In dishes that are cooked by simmering, like this one, the ingredients are cooked in broth. So any unpleasant flavors/odors can easily transfer to the cooking liquid. So my aim was to eliminate as much of the unwanted smell as possible before cooking. The first step is to remove some smell-causing components along with the water through osmotic pressure. The second step, "shimofuri" in Japanese, is to remove fat, blood, and slime that contribute to the smell. These components might not be wiped off completely with step 1. I hope this answers your question! :)

[@hkeller8886]

Can you share a few tips of how to use the reduced sauce? I am thinking of making some kind of noodle soup as I have udon and soba noodles at home - but I am open to suggestions!

[@SudachiRecipes]

Thanks for your question! Whenever I have some leftover broth, I tend to use it as a secret ingredient for other dishes such as Takikomi Gohan/Seasoned Rice (kzbin.info/www/bejne/gGKZeIOnaqilh7c) or even Curry Rice (kzbin.info/www/bejne/q2a4Xnl-bNRqrJo). Alternatively, you can use the leftover sauce instead of soy sauce. For instance, if you make noodle soup with soy sauce, you can replace half of the soy sauce with the leftover sauce (possibly a tiny bit more than the equal amount) and keep the other half as soy sauce. I hope this answer is helpful!

[@hkeller8886]

@@SudachiRecipesThanks for the detailed & helpful response! 😊

[@mrctunes]

U.S. brothers... Kenmedai are wonderful tasty fish. Just not near north America. To replace, try larger snapper or flag Yellow Tails for the best experience. Eat well.... 🙂

[@SudachiRecipes]

Thank you very much for the valuable information! :)