Recipe of Any-night-of-the-week Japanese Simmered Fish (Nitsuke)
Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Speedy Japanese Simmered Fish (Nitsuke). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese Simmered Fish (Nitsuke), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Simmered Fish (Nitsuke) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Simmered Fish (Nitsuke) is 3 - 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Simmered Fish (Nitsuke) estimated approx 30 - 45 mins.
To get started with this recipe, we must prepare a few components. You can have Japanese Simmered Fish (Nitsuke) using 16 ingredients and 14 steps. Here is how you cook that.
Second attempt when experimenting a worthy lunar new year fish dish to serve in laws at our new house.
Ingredients and spices that need to be Get to make Japanese Simmered Fish (Nitsuke):
- Base Ingredients
- 1 whole fish, scaled & gutted (see fish notes below)
- Knob ginger slightly larger than thumb size
- (Optional) Green part of leak/scallion/spring onions
- 200 ml water
- 100 ml sake or rice wine or substitute with more water
- 2 tbsp light soy sauce
- 3 tbsp mirin or 2 tbsp honey
- 1 tsp salt
- 1 tsp sugar
- Additional Sides (Optional - As needed)
- 1 large daikon or two thick pucks per person
- 1 burdock root
- Konnyaku or shirataki noodles
- Fish cakes
- Anything else that goes well in a hotpot
Steps to make Japanese Simmered Fish (Nitsuke)
- Rinse fish and cut into portions or leave whole depending on size of pan.
Leave whole and do not cut for lunar new year. - Score fish diagonally as needed. (See fish scoring notes below)
- Season fish with salt to cure for 10 minutes to remove any smell. Cure longer if needed and rinse well afterwards.
- Prepare a bowl of water around 80c to briefly blanch fish:
Either use a stove before water reaches a rolling boil; or
Bring 1000 ml of water to boil, cooled with a cup of room temperature water. - Blanch fish in hot water briefly until flesh turns pale (around a minute or two depending on size) and immediately remove and rinse in cold water to stop.
This step is essential to prevent simmered broth from getting too scummy and tainted later on. - Mix the remaining base ingredients (not the additional hotpot ingredients) into a pan large enough to fit the fish, but not too shallow.
The broth must be able to cover at least half of the fish, scale up ingredients as required. - Set on stove on medium and bring to a boil for 5 minutes to evaporate any alcohol if present.
Taste and adjust seasoning as preferred. - Lower heat to a gentle simmer and add fish for about 5 minutes per side. Bigger fishes may require a minute or two longer.
Remove the fish into a serving tray once done. - Simmer additional ingredients as required and serve on tray with the fish.
- Fish notes:
Should practically work with any white fish that can be steamed or simmered.
Usually done with japanese kinmedai, kinki, madai, tai, hirame
Local fishes such as flounders, sea breams, snappers, seabass and pomfrets
Red grouper and threadfin for lunar new year.
Would probably work with halibut and cod too.
Attempted with Australia sea perch and turned out pretty good; gelatinous skin and thick flesh with no annoying small bones. - Experimental notes and failures:
Boil off alcohol thoroughly otherwise other ingredients (especially daikon) will absorb the harshness.
Fish should be dipped with broth when eating so don't skimp out on the broth when plating.
During simmer, gather ingredients before placing fish above to avoid direct contact and sticking to bottom of pan.
Careful when flipping or moving fish, don't ruin fragile skin or flesh. - Future ideas:
Konbu, shitake and katsuobushi base dashi for umami depth.
Goji or wolfberries, red dates and other applicable Chinese herbs.
More aromatics such as carrots for natural sweetness? Stuff fresh herbs in fish?
Make broth earlier and let sit overnight for flavors to mingle. Use fish bones from japanese fishes into broth, look up ramen broth techniques. - Fish scoring notes:
First cut should be right behind the pectoral fin to minimize collar and maximize body portion. (Picture is missing first cut)
Direction of scoring - diagonally with knife tip towards head, e.g
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Don't score too deep or too close to the top or bottom of the fish since it might break fish in half during simmer. - Fish scoring notes continued:
Scoring intervals depend on fish size and purpose is for ease of portioning at the table. Adjust according to guests, usually 2 or 3 fingers between scores.
Don't score too near to tail since the tail portion would be awkward; even out across the fish.
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