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Japanese Simmering Sauce for Fish (Sakana no Nitsuke)

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Ingredients

Adjust Servings:
4 pieces of white fish fillets, approximately 3 to 4 ounces each; bones and skin may be left on the fish (optional)
1 1/4 cups sake
5 tablespoons mirin (sweet cooking sake)
2 1/2 tablespoons dark soy sauce
2 1/2 tablespoons sugar
1 tablespoon tamari soy sauce
1 tablespoon fresh ginger, grated
Sliced green onions or ginger for garnish (optional)

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Japanese Simmering Sauce for Fish (Sakana no Nitsuke)

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:
    • 40mins
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Remove any extraneous fish debris and minimize any “fishiness” flavor and aroma by first cleansing the fish with hot water. Note, if the fish fillet is cooked with the skin intact, first score the skin prior to this step.

    2
    Done

    Boil water. Place fish in an empty pot and slowly pour hot water over it until it's covered. The fish will cook slightly, releasing small debris and aroma. Drain the hot water. Then immerse the filets in cold water and drain again.

    3
    Done

    Next, combine 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.

    4
    Done

    Continue to cook the fish until the simmering sauce is reduced to half.

    5
    Done

    Next, add tamari soy sauce and ginger.

    6
    Done

    Simmer for an additional 5 minutes, or until the simmering sauce has thickened. Remove the pan from the heat.

    7
    Done

    Serve filets in shallow individual dishes. Pour some of the simmering sauce over the fish. Garnish with optional sliced green onions or fresh ginger.

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