Red Snapper Nitsuke

Name: Red Snapper Nitsuke
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 red snapper ("kinmedai"); 1 kombu/dried kelp; 1 cup water; 1/2 cup sake; 3 Tbsp soy sauce; 3 Tbsp mirin/sweet sake; 3 sliced ginger

Fushicche @cook_2448266

Japan

"Nitsuke" or Simmered fish, is one of the most popular Japanese dishes. And it is easy to make once you know how to make the special sauce. Enjoy this Japanese dish at home!

Fushicche @cook_2448266

Japan

"Nitsuke" or Simmered fish, is one of the most popular Japanese dishes. And it is easy to make once you know how to make the special sauce. Enjoy this Japanese dish at home!

Saved

Ingredients

30 mins

2 servings

1red snapper ("kinmedai")
1kombu/dried kelp
1 cupwater
1/2 cupsake
3 Tbspsoy sauce
3 Tbspmirin/sweet sake
3sliced ginger

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Steps

30 mins

1

Gently descale the fish with a knife - it's best to use a descaling knife, but any sharp knife will do.
2

Remove the head and innards from the red snapper and wash out the inside with water. Dry the skin with kitchen paper and make a cross cut on both sides.
3

Put the kombu, water, soy sauce, mirin, sake and ginger into a pot and boil on full heat.
4

When it gets hot, gently add the red snapper and simmer on medium heat with the lid on. Gently shake the pot occasionally to ensure the sauce covers everything, but do not turn the fish as it will likely break the fish's shape.
5

Cook for about 10 min and it is done!