‘Nizakana’ Simmered Fish

You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish.Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in.

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

This is to use up the canned foods I stocked up on after the big earthquake.Eating canned fish as is doesn't taste great but cooking with it makes it palatable.When stirring the okara mixture, break apart the canned fish at the same time.If using canned Pacific saury, it has a bitter taste, so be careful! (Salmon won't work well with this.)Boiled, sauce, simmered in miso, any flavor of canned fish works well.If you make this without canned fish, it will taste delicious with kamaboko fish paste, aburaage, or atsuage, etc. Recipe by Shijimi24

A friend advised me to add sesame oil to miso simmered mackerel, and I've been doing so ever since.If the fish is small, cut into half.As there is very little broth to begin with, do not over boil. If you over-boil, the fish will become too salty. Recipe by 1630412

I wanted to have a different way of eating mackerel.It's a troublesome task, but remove the bones from the fish before cooking.＊I used small mackerel fillets the size of my palm. If you use bigger ones or prefer the seasoning to be stronger, double the seasonings.＊At Step 3, turn down the heat to low otherwise the sauce will cook down too quickly.If you double the seasonings, cook over medium heat. Recipe by Musumedaburu

It's an easy fish dish.At our house, we always buy half fillets and eat half as sashimi and the other half as fillets. You can make this recipe with fillets or sashimi bonito. The sauce is flavored on the strong side, so adjust to taste. Recipe by Suzukihanako

I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru

I added a twist to my usual miso simmered mackerel.Prepare the fish first. With this small effort, the taste will be much more delicious. For 4 servings. Recipe by Utsukushiki Roxanne

Blue mackerel (gomasaba) was cheap at only 198 yen fro 2 fishI like sweet miso nimono (simmered dishes) so this is rather sweet. Please blend in some soy sauce or red miso to taste.The fish will shrink in size while cooking, so keep that in mind! To avoid the cooking liquid from becoming diluted, I recommend using a small pan or frying pan to cook this dish. For 4 servings. Recipe by Tencho-

I've been making miso-simmered mackerel since my high school days. Through trial and error, I came up with the perfect recipe for miso-simmered mackerel!!You can use any kind of miso you like. Red, white, or kouji miso would all work, so just use the one that suits your taste. Simmering at a little bit higher heat helps the flavors blend and makes it really delicious. Recipe by Kumekanachan

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen

I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.Make sure you cover it with a paper towel and put the lid on when simmering. Recipe by Suri-kubo

Fish that easily falls apart can be cooked beautifully by simmering first with water and sake!The origin of this recipeI wanted to eat simmered fish!

I based this recipe on a wine steamed sardine dish I found in the Asahi News.In that recipe, they used sardines and onions. It's very tasty! Try it in the summertime.While steaming, it's best to use a timer.With the lid on, the mackerel will cook through with residual heat. The fish and leeks will become nice and tender.If the mackerel doesn't cook all the way through, be sure to reheat.The juice from steaming is also delicious. Be sure to serve it up, too. For 2 servings. Recipe by Kumanokanaho

My mother told me that I had to use a large saucepan when making simmered dishes, but I had trouble when cooking fish, because I couldn't turn it over easily. I thought it would be better in a frying pan, after all, a frying pan is large and wide and the fish won't burn. I tried it and it worked fine. Now, I always make fish dishes in the frying pan.It can be tricky to turn the fish over, so I used a spatula. It's easier if you use the edges of the pan to help you. The fish won't burn in a non-stick frying pan, so even beginners will find this easy. The fish will crumble if you leave the heat on high, so be careful. Recipe by cleam

I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.This dish is not fishy at all since the ginger hides the smell.Adjust the seasonings depending on the saltiness of the salted mackerel.Rice porridge made using the broth is delicious. If you have any salted mackerel, give this a try! Recipe by Minato-shi

I wanted to easily cook simmered fish using the same amount of ingredients to make the sauce.Decide your best simmering time, since each kitchen is different. If you are using big fish or thick fillet, use 400 ml of water and increase the seasonings to 4 tablespoon each. For as much as it fills the frying pan. Recipe by Naomoka

My mother taught this to me since I had never simmered fish before.Don't use any water!!Without water, the flavors will absorb nicely. For 4 servings. Recipe by Aimomo

Before cooking, blanching fish with a strong taste in boiling water removes much of the fishy flavor. And making a cut in the skin of mackerel makes them well-done and prevent the skin from peeling.

I wanted to come up with a fancy dish, so I took a stroll to the fruit shop The shop keeper there told me he was selling grapes at a special price So, I bought them.I love both white fish and grapes.Fry the fish until crispy.I used Red Globe grapes this time. Recipe by Tsuiterusatochan

Do you know the difference between the yellow and red cans of tomato mackerel canned fish? In the past, the yellow can contained mackerel, and the red can contained bonito. The bonito can was cheaper and suitable for offerings, selling best in the Hakka regions of Taoyuan, Hsinchu, and Miaoli. Later, due to a shortage of bonito, only mackerel cans were produced. In this situation, there should no longer be red cans (bonito cans), but since the Hakka regions were accustomed to red cans, the mackerel cans there were changed to red. In the central, southern, and eastern regions, they remained yellow, while in the northern region, both yellow and red cans were available due to the diverse population. In short, the contents of the yellow and red cans are exactly the same!

I got a lot of horse mackerel, so I decided to try making tatsuta-age!If the fish is marinated too long in Step 1, the flavor will become strong, so adjust to taste. Be careful not to burn the fish in Step 3! Since the fillets are thin, they should only need a short time to cook. Recipe by Fushicche

This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon. Recipe by Umakappe

This tasty fried fish recipe is made with a basic combination of flour and seasonings, but don't be fooled by the simplicity of this dish—the fillets fry up crispy and delicious. Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating.

Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto

Shrimp symbolize long life. They are an absolute necessity for Osechi, the New Year's meal.Make sure to cook the sake and mirin first so that the alcohol can cook off. Marinate the shrimp with the cooled simmered liquid. Straining the liquid creates a beautiful end result. For 5 servings. Recipe by Cooking S Papa

I wanted to eat cod stewed in soy sauce. Recipe by Xxxmeroxxx