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‘Nizakana’ Simmered Fish
Introduce
Chef :
Hiroko Liston‘Nizakana’ Simmered Fish
‘Nizakana’ literally means ‘Simmered Fish’. Fish fillets or cutlets are simmered in Sake (Rice Wine) and Soy Sauce. The sauce is commonly sweetened with Mirin or/and Sugar. This is the easiest and very popular method to cook fish in Japan. Depending on the type of fish, you may wish to add Ginger or Garlic. Today, I used Spanish Mackerel, ‘Sawara’ in Japanese. Snapper, Mackerel, Tuna, Cod and Bonito family fish are all suitable.
Ingredient
Food ration :
4 servings
1-2 tablespoons
Sake (Rice Wine) *Important!
1/4 cup
Soy Sauce
1/4 cup
Mirin
2 tablespoons
Sugar *The amount is up to your preference
1/4 cup
Sake (Rice Wine) OR Water
Cooking instructions
* Step 1
Place Fish cutlets OR fillets on a large plate, sprinkle with Sake (Rice Wine), and set aside. This process is important to achieve clean & pleasant flavour.
* Step 2
Place Soy Sauce, Mirin and Sugar in a frying pan, heat over medium heat until Sugar dissolved. Check the flavour, add extra Sugar if you like.
* Step 3
Add Sake (OR Water) and Ginger (OR Garlic), and bring to the boil. Once the sauce starts boiling, place the fish, cover with a lid and cook for 3 to 4 minutes.
* Step 4
Carefully turn the fish over, cover with the lid, and cook for 3 to 4 minutes. Remove the lid and allow the sauce thickens slightly.
Note: if there is a photo you can click to enlarge it
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