Japanese Simmered Fish Stew 魚の煮付け (Sakana No Nitsuke)


“Nitsuke” is a popular and delicious way to cook fish in Japan where the fish is stewed in soy sauce, mirin and sake. (It is also our favourite way of cooking fish because there isn't much mise en place and the sauce complements the strong taste of fish!)

This traditional dish calls for any type of white flesh fish, such as Mebaru (Rockfish), Saba (Mackerel) or Gindara (Cod), so choose your favourite and try this simple recipe~

Sakana No Nitsuke Recipe (Serves 2 pax, or 1 very hungry person)



2 pieces of Mebaru / Gindara / Saba (If it's not from our website, or if you're using other types of white-fleshed fish, use 130G~200G per piece of fish)

100 ml Water

50 ml Sake (If you don't have cooking Sake, drinking Sake is ok too)

1.5 Tbsp Soy Sauce

1.5 Tbsp Mirin

0.5 tsp Sugar (Any type of Sugar is ok)

1 TBSP of grated ginger (OPTIONAL)


1. If fish is frozen, thaw and pat dry. 

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 2 minutes, turn the heat to low for the fish to simmer in the broth for an additional 5 minutes. Rock the pan occassionally to baste the fish in the sauce.

4. Serve with rice and some side dishes


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