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Japanese Simmered Fish

Sakana no Nitsuke is a comforting Japanese dish featuring tender fish fillets simmered in a rich, savory broth with ginger and soy sauce, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 200 g white fish fillets (flatfish, flounder, snappers, or similar) These delicate, flaky fish fillets will absorb the rich flavors of the broth.
  • 2 pinches salt A fundamental seasoning that enhances the natural flavors of the fish.
  • 20 g ginger root The warm, zesty kick of ginger adds aromatic depth to the dish.
  • 1 bowl freshly boiled water This hot water helps prepare the fish for cooking, ensuring a tender texture.
  • 1 bowl ice-cold water Rapid cooling locks in moisture and helps the fish remain flaky.
For the Broth
  • 150 ml water Combines with other ingredients to create the sauce.
  • 150 ml sake Contributes a unique umami flavor to the broth.
  • 3 tbsp mirin Adds a hint of sweetness, balancing the savory components.
  • 2.5 tbsp sugar Enhances sweetness and depth in the sauce.
  • 3 tbsp Japanese soy sauce (koikuchi shoyu) Brings an essential umami factor to the dish.
For the Accompaniment
  • 50 g Japanese mustard spinach (komatsuna) This tender, slightly peppery leafy green is a perfect accompaniment.

Method
 

Preparation
  1. Start by sprinkling 200 g of white fish fillets with 2 pinches of salt on each side. Let them rest for 10 minutes.
  2. While waiting, peel and cut 20 g of ginger root into thin 2mm slices.
Cooking the Fish
  1. Make shallow incisions on the skin of the fish using a sharp knife.
  2. Prepare one bowl with freshly boiled water and another with ice-cold water.
  3. Dip the fish into the boiling water for just 5 seconds, then immediately transfer it to the ice-cold water.
  4. In a pan, pour 150 ml of water, 150 ml of sake, 3 tbsp of mirin, and 2 ½ tbsp of sugar. Heat and stir until the sugar dissolves.
  5. Add the ginger slices and carefully place the fish into the pan with the skin side facing up. Let it simmer, covered with a drop lid, for about 3 minutes.
  6. After 3 minutes, pour ⅓ of the soy sauce over the fish and continue to spoon the broth over the fish.
  7. Return the lid and let the fish simmer for an additional 10 minutes.
Preparing the Accompaniment
  1. In a small pot, bring water to a boil, cut 50 g of komatsuna into 5 cm pieces, and blanch for 1 minute.
  2. Transfer to cold water immediately.
Serving
  1. Once the fish has finished simmering, remove the lid and continue to spoon the sauce over until reduced to one-third of its original volume.
  2. Serve the fish fillets on a plate, top with ginger slices, and drizzle with sauce. Arrange blanched komatsuna beside the fish.

Notes

Use fresh fish for the best flavor. Make incisions for even cooking, adjust sweetness/saltiness to taste, and improvise a drop lid if needed.