‘Nizakana’ Simmered Fish

Name: ‘Nizakana’ Simmered Fish
Yield: 4 servings
Cuisine: British
Ingredients: 4 cutlets OR fillets Fish of your choice *Today I used Spanish Mackerel; 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; Some slices of Ginger OR Garlic *Today I used a small piece Ginger, sliced into fine strips

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4cutlets OR fillets Fish of your choice *Today I used Spanish Mackerel
1-2 tablespoonsSake (Rice Wine) *Important!
1/4 cupSoy Sauce
1/4 cupMirin
2 tablespoonsSugar *The amount is up to your preference
1/4 cupSake (Rice Wine) OR Water
Some slices of Ginger OR Garlic *Today I used a small piece Ginger, sliced into fine strips

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Steps

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.
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.
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.
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.