Variety to Serving Appetizing Japanese Simmered Fish (Nitsuke)

How to get through the week with healthy but appetizing dishes that will cause you feel happy? This healthy, fast but tasteful Japanese Simmered Fish (Nitsuke) recipe is the answer.

Japanese Simmered Fish (Nitsuke)

We hope you got benefit from reading it, now let's go back to japanese simmered fish (nitsuke) recipe. You can cook japanese simmered fish (nitsuke) using 16 ingredients and 14 steps. Here is how you cook it.

To cook an extraordinary Japanese Simmered Fish (Nitsuke), below are the components needed:

Use of Base Ingredients.
You need 1 of whole fish, scaled & gutted (see fish notes below).
Provide Knob of ginger slightly larger than thumb size.
Use of (Optional) Green part of leak/scallion/spring onions.
Take 200 ml of water.
Provide 100 ml of sake or rice wine or substitute with more water.
You need 2 tbsp of light soy sauce.
Take 3 tbsp of mirin or 2 tbsp honey.
Take 1 tsp of salt.
Use 1 tsp of sugar.
You need of Additional Sides (Optional - As needed).
Use 1 of large daikon or two thick pucks per person.
Get 1 of burdock root.
Use of Konnyaku or shirataki noodles.
Take of Fish cakes.
Provide of Anything else that goes well in a hotpot.

After preparing the materials, now you are ready to prepare your appetizing Japanese Simmered Fish (Nitsuke) by following the guidances on this section:

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 If fish facing <==, score <\=\=\= If fish facing ==>, score =/=/=/> 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..

A chef may use any part of a fish, or the whole fish. "Nitsuke developed as a way to prepare fish in the. The Japanese dish Nitsuke (Nit-soo-kay) is generally a fish filet of any kind, that is simmered in a liquid made of sake, mirin, soy sauce, ginger, scallions. Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel. Sanma or Pacific Saury is a long needle nosed fish with a shiny blue-tinted skin which puts it in a class of fish called aozakana or "blue fish". To prepare the sanma, use a sturdy knife to cut the.

Recipe : Japanese Simmered Fish (Nitsuke)

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fast method to make Japanese Simmered Fish (Nitsuke)

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