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We hope you got insight from reading it, now let’s go back to japanese simmered fish recipe. You can have japanese simmered fish using 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Japanese Simmered Fish:
- Get 2 fillets Fish (White-Fish)
- Provide 10 grams Ginger
- Get <Sauce >
- Use 50 ml Sake (Cooking Rice Wine)
- Provide 200 ml Water
- Take 1 tbsp Mirin
- You need 2 tbsp Soy sauce
Steps to make Japanese Simmered Fish:
- Cut fish fillets half size. (1 serving is about 100 - 150 grams). Julienne the ginger.
- Combine the Sauce ingredients into a frying pan and bring to a boil. Put the fish fillets.
- When the edge of the fish starts to turn white, put in the ginger.
- Put in a drop lid, and then simmer on low heat for 15 minuets. Occasionally use a spoon to scoop the broth over the entire fish for an even flavor.
- Pangasias fillete SG$0.9/ 100grams at Foodie Market.
This is the easiest and very popular method to cook fish in Japan. Depending on the type of fish, you may wish to add Ginger or Garlic. Today, I used Spanish Mackerel, 'Sawara' in Japanese. Snapper, Mackerel, Tuna, Cod and Bonito family fish are all suitable. Simmered Flounder Normally, the rule in Japanese cuisine is to serve a whole fish with the head pointing left, but flounder is always placed pointing to the right.
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