Entree: Japan – 魚の煮付け ➤ Sakana no Nitsuke (Simmered fish in soy-sweet broth with vegetables)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 25 min

Ingredients

- 2 white fish fillets (cod or rockfish), approx. 6 oz (170 g) each
- 3/4 cup (180 ml) dashi stock (or low-sodium fish/fowl stock)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (15 g) granulated sugar
- 1 cup (120 g) carrots, cut into 1/4-inch (6 mm) rounds or half-moons
- 1 small red onion, thinly sliced (approx. 4 oz / 115 g)
- 4 oz (115 g) fresh shiitake mushrooms, stems removed and halved
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
- 1 tbsp (8 g) fresh ginger, julienned
- 1 scallion, thinly sliced, for garnish (optional)

Instructions

1. In a wide skillet or shallow pot, heat 1 tbsp (15 ml) oil over medium heat. Add ginger and sauté briefly until fragrant but not browned.
2. Add carrots, red onion and shiitake and stir for 1–2 minutes. Pour in dashi, soy sauce, mirin, sake and sugar and bring to a gentle simmer.
3. Nestle the fish fillets into the simmering broth skin-side down (if skin on). Spoon some broth and vegetables over the fillets, reduce heat to low, cover and simmer gently for 8–10 minutes until fish is cooked through and flavors meld.
4. Remove lid, increase heat to medium and cook 1–2 minutes uncovered to slightly reduce the sauce. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning.
5. Plate the fish with vegetables and spoon the reduced sauce overtop. Garnish with sliced scallion and serve with lemon wedges.