Japanese Stewed Rockfish (Mebaru no Nitsuke)

Name: Japanese Stewed Rockfish (Mebaru no Nitsuke)
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 whole rockfish ("Mebaru"); 200 ml Water; 100 ml Sake; 3 Tbsp Soy sauce; 3 Tbsp Mirin; 1 tsp Sugar

Fushicche @cook_2448266

Japan

“Nitsuke” is a popular way to cook fish in Japan where the fish is stewed in broth made with soy sauce, mirin and sake. Be careful not to cook too long so the fish doesn’t fall apart! You can substitute other white fish too (use 2 fillets for larger fish).

Fushicche @cook_2448266

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Ingredients

30 mins

2 servings

2whole rockfish ("Mebaru")
200 mlWater
100 mlSake
3 TbspSoy sauce
3 TbspMirin
1 tspSugar

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Steps

30 mins

1

Scale the fish and remove innards if necessary. Cut slits in both sides of the fish which will help it absorb more flavor when cooking.
2

Add water, sake, soy sauce mirin and sugar to pot and bring to a boil. Add the fish and cook on high heat.
3

After 5 minutes, turn the heat to low. Continue simmering until the fish is cooked through, occasionally rocking the pan to baste the fish in the broth.
4

This recipe is introduced in a fish recipe book, published by cookpad.