Simmered Fish in Soy Sauce
The Quirky Foodster Team
Ingredients
- Fish fillets or steaks (mackerel or similar) — 4
- Water — 150 ml (2/3 cup)
- Soy sauce — 60 ml (1/4 cup)
- Mirin — 60 ml (1/4 cup)
- Sugar — 2 tbsp
- Fresh ginger — 2 slices
Method
- Combine the water, soy sauce, mirin, sugar, and ginger in a wide pan and bring to a simmer.
- Add the fish, spooning the sauce over to coat.
- Cover and simmer gently for 12-15 minutes, occasionally spooning the sauce over, until the fish is cooked through and the sauce has reduced slightly.
- Serve hot with the reduced sauce spooned over.
Introduction: Fish gently simmered in a sweet-savoury soy sauce broth, a beloved home-style main dish reflecting everyday Japanese cooking.
Cultural Background: Simmering fish in a soy-based broth reflects a well-established Japanese cooking technique, balancing sweetness, saltiness, and umami, a household staple across much of feudal Japanese history.
Tips: Spoon the sauce over the fish periodically as it simmers, since it may not be fully submerged.
Variations: A few slices of daikon can be simmered alongside the fish to absorb the sauce.
Nutrition: Approx. 260 kcal per serving.
FAQs:
Q: What fish suits this dish best?
A: Oily, well-flavoured fish such as mackerel are especially well suited to this rich, sweet-savoury preparation.
Q: Is this a formal or everyday dish?
A: It is a well-loved everyday home-cooking dish, reflecting the practical, comforting character of much traditional Japanese household cooking.
- Fish fillets or steaks (mackerel or similar) — 4
- Water — 150 ml (2/3 cup)
- Soy sauce — 60 ml (1/4 cup)
- Mirin — 60 ml (1/4 cup)
- Sugar — 2 tbsp
- Fresh ginger — 2 slices
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