Japanese-style simmered fish- Japanese home cookikng class in Tokyo
Japanese-style simmered fish- Japanese home cookikng class in Tokyo
Fish simmered in a mixture of ginger, soy sauce, mirin, sugar, sake, and water is a classic Japanese dish. The basic method is as follows.
Ingredients (for 2 servings):
Fish fillets (examples: flounder, rockfish, sea perch) - 2 pieces
Ginger (thinly sliced) - 1 piece
Water - 200 ml
Sake - 1 to 6 tablespoons (depending on recipe)
Mirin - 2 to 4 tablespoons
Sugar - 1 teaspoon to 2 tablespoons
Soy sauce - 2 to 3 tablespoons
How to make:
Lightly salt the fish fillets and let rest for 15 to 30 minutes, then pour hot water to remove slime, scales, and dirt. Pat dry thoroughly.
Put water, sake, mirin, sugar, soy sauce, and ginger in a pot and heat. When boiling, add fish.
Cover with a drop lid and simmer gently for about 5 to 10 minutes while keeping the pot surface bubbling gently.
Remove the drop lid, spoon the broth over the fish, and simmer for another 3 to 5 minutes to reduce the broth.
When the broth has a nice gloss and the fish is well flavored, it is done.
Tips:
Ginger is important for removing fishy smell; add plenty of thin slices.
Make shallow cuts on the thick parts of the fish to help even cooking and flavor penetration.
The broth should be sweet and savory, with mirin and sake enhancing the umami.
Skim off any scum frequently, and always use a drop lid to prevent the fish from breaking apart. Aluminum foil can be used if you don't have a drop lid.
Avoid overcooking to prevent the fish from becoming tough.
You can also simmer with vegetables such as burdock root or lotus root for extra flavor.
This recipe is easy to make at home and is a traditional Japanese dish that goes well with rice. Adjust the seasoning ratios according to the type and amount of fish used.
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