Rockfish Nitsuke | Mebaru no Nitsuke | メバルの煮付け
“Nitsuke” is a popular way to cook fish in Japan where the fish is stewed in broth made with soy sauce, mirin and sake. Be careful not to cook too long so the fish doesn’t fall apart! You can substitute other white fish too (use 2 fillets for larger fish).
Background: Mebaru/rockfish can be caught around Hiratsuka. Nitsuke is a common way to prepare fish in Japan and a great way to prepare mebaru! My husband caught the fish so I made this.
- Rockfish/Mebaru (2 whole)
- ★ Water (200 ml)
- ★ Sake (100 ml)
- ★ Soy sauce (3 Tbsp)
- ★ Mirin (3 Tbsp)
- ★ Sugar (~1 tsp)
Scale the fish and remove innards if necessary. Cut slits in both sides of the fish to help flavors soak in when cooking.
Add all starred ingredients to a pot or pan and bring to a boil. Add the fish and cook on high heat.
After about 5 minutes, turn the heat to low. Continue simmering until fish is cooked, occasionally rocking the pan to baste the fish in the broth.
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