Key Takeaways:
- Master the traditional Japanese Simmered Fish technique in just 30 minutes
- Learn the perfect balance of sweet, savory, and umami flavors
- Discover how to keep fish tender without overcooking
- Transform everyday ingredients into an authentic Japanese meal
Say Goodbye to Boring Fish Dinners
Tired of the same old fish recipes? Japanese Simmered Fish (known as “Sakana no Nitsuke”) might be exactly what you need.
This technique transforms simple fish fillets into something truly special. The fish gently cooks in a savory-sweet broth, absorbing rich flavors while staying perfectly tender.
Best of all? You don’t need special equipment or hard-to-find ingredients to make this happen. If you’ve enjoyed our Ono Fish Recipes, you’ll love this traditional Japanese approach.
Our Japanese Simmered Fish recipe serves 4 people and takes just 30 minutes from start to finish. Let’s get cooking!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Protein | 32g |
| Fat | 9g |
| Carbohydrates | 14g |
| Fiber | 1g |
| Sugar | 12g |
| Sodium | 650mg |
What You’ll Need for Japanese Simmered Fish
Ingredients
| Ingredient | Measurement |
|---|---|
| White-fleshed fish fillets (cod, snapper, or sea bass) | 1.5 pounds (about 4 fillets) |
| Sake (Japanese rice wine) | 1/4 cup |
| Mirin (sweet rice wine) | 1/4 cup |
| Soy sauce | 1/4 cup |
| Sugar | 2 tablespoons |
| Water | 1/2 cup |
| Fresh ginger | 1-inch piece, thinly sliced |
| Green onions | 4, cut into 2-inch pieces |
| Shiitake mushrooms (optional) | 8, stems removed |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Wide, shallow pot with lid | For simmering fish |
| Measuring cups and spoons | For accurate measurements |
| Sharp knife | For cutting ingredients |
| Small bowl | For mixing sauce |
| Cooking chopsticks or fish spatula | For handling the fish |
| Timer | To prevent overcooking |
| Paper towels | For patting fish dry |
| Tweezers (optional) | For removing any bones |
| Parchment paper | For the drop lid technique |
Substitutions
- No sake? Use dry white wine or chicken broth
- No mirin? Mix 2 tablespoons rice vinegar with 1 tablespoon sugar
- Alternative fish options: Any firm white fish works well
- Dietary restrictions: Use coconut aminos instead of soy sauce for gluten-free option
Step-by-Step Japanese Simmered Fish Instructions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Preparation Phase
- Arrange your workspace
- Clear your countertop and gather all ingredients and tools
- Place a cutting board in the center of your workspace
- Keep a trash bowl nearby for scraps
- Have measuring cups and spoons ready
- Check your fish
- Unwrap fish fillets and place on a clean plate
- Run your fingertips gently over each fillet to feel for any bones
- If you find bones, use tweezers to carefully pull them straight out
- Beginner tip: Bones usually run down the center of the fillet in a line
- Prepare the fish surface
- Take 2-3 paper towels and fold them together
- Press firmly (but gently) on each fillet to absorb moisture
- Flip and repeat on the other side
- Why this matters: Dry fish will absorb flavors better
- Size your fish properly
- Look at your fillets – each portion should be about 4-5 inches long
- If any piece is much larger, use a sharp knife to cut it
- Cut on a diagonal for the most attractive presentation
- Beginner tip: Uniform size ensures even cooking
- Prepare your vegetables
- For ginger:
- Take your 1-inch piece of ginger
- Use the side of a spoon to gently scrape off any rough skin (this is optional)
- Place ginger flat on cutting board and slice into thin rounds (about 1/8 inch thick)
- Beginner tip: No need to mince – larger pieces are easier to remove later
- For green onions:
- Rinse under cold water
- Cut off and discard the root ends (about 1/4 inch from bottom)
- Trim off any wilted parts from the green tops
- Lay onions side by side and cut into 2-inch segments
- Keep white and green parts separate (they’ll be used at different times)
- For mushrooms (if using):
- Wipe each mushroom with a damp paper towel to clean (don’t rinse under water)
- Turn mushroom upside down and gently twist to remove the woody stem
- Leave whole if small, or slice larger mushrooms in half
- For ginger:
- Make the simmering liquid
- Place a small bowl on your workspace
- Measure 1/4 cup sake and pour into the bowl
- Measure 1/4 cup mirin and add to the bowl
- Measure 1/4 cup soy sauce and add to the bowl
- Add 2 tablespoons sugar to the mixture
- Add 1/2 cup water to the bowl
- Stir with a spoon for about 30 seconds until the sugar is completely dissolved
- Beginner tip: Rub a drop between your fingers – if it feels gritty, keep stirring
Cooking Japanese Simmered Fish
- Prepare your cooking pot
- Choose a wide, shallow pot with a lid
- The pot should be large enough for all fish pieces to sit in a single layer
- Important: Don’t use a tall, narrow pot as the fish won’t cook evenly
- Create the flavor base
- Scatter the sliced ginger pieces evenly across the bottom of your pot
- Spread half of the green onion pieces (mostly the white parts) over the ginger
- Beginner tip: This creates a flavor base and prevents fish from sticking
- Position your fish properly
- Carefully place fish pieces on top of the ginger and green onions
- If your fish has skin, place it skin-side down
- Leave a small space between each piece (about 1/2 inch)
- Beginner warning: Overcrowding will lead to uneven cooking
- Add remaining vegetables
- Scatter mushrooms around the fish (not on top)
- Sprinkle remaining green onion pieces (mostly the green parts) around the fish
- Beginner tip: Arranging ingredients around (not on) the fish ensures even cooking
- Add the simmering liquid
- Stir your prepared liquid once more
- Very slowly pour it into the pot, aiming for the spaces between fish pieces
- Pour until the liquid comes about halfway up the sides of the fish
- Important: The liquid should not completely cover the fish
- Beginner warning: If fish is fully submerged, carefully remove some liquid with a spoon
- Begin the cooking process
- Place your pot on the stove over medium heat
- Put the lid on the pot
- Set a timer for 5 minutes
- Do not stir or move the fish during this time
- Beginner tip: Moving the fish too early can cause it to break apart
- Watch for the simmer
- After about 3-4 minutes, you should see small bubbles forming around the edges
- When you see steady, gentle bubbling, reduce heat to medium-low
- Beginner warning: If bubbling becomes vigorous, lower heat immediately
- Create a drop lid
- When your 5-minute timer rings, carefully remove the pot lid
- Cut a piece of parchment paper into a circle slightly smaller than your pot
- Place this parchment circle directly on top of the food and liquid (not on the pot rim)
- Beginner alternative: If you don’t have parchment, use a smaller lid or plate that fits inside your pot
- Why this matters: This traditional technique called “otoshi-buta” ensures even cooking and flavor absorption
- Complete the simmering process
- With the drop lid in place, set your timer for 10 minutes
- Every 3-4 minutes, carefully spoon some of the cooking liquid over any exposed parts of the fish
- Beginner tip: Tilt the spoon to pour liquid gently to avoid breaking the fish
- Check for doneness
- After 10 minutes, use a fork to gently press the thickest part of one fish piece
- The fish should flake easily but still appear moist
- If fish doesn’t flake, continue cooking for 2 more minutes and check again
- Visual cue: Fish should be opaque all the way through, not translucent
- Temperature check: If you have a food thermometer, fish should reach 145°F (63°C)
Finishing Your Japanese Simmered Fish
- Remove and plate your fish
- Prepare a serving platter or individual plates
- Remove drop lid/parchment paper carefully
- Using a fish spatula or cooking chopsticks, slide under each piece of fish
- Lift slowly, allowing excess liquid to drip off
- Transfer each piece to the platter/plates, keeping the skin-side down
- Beginner warning: Fish is delicate when fully cooked, so move it gently
- Arrange the vegetables
- Using chopsticks or a spoon, retrieve the mushrooms and green onions
- Arrange them attractively around the fish
- Beginner tip: Leave the ginger slices in the pot as they were just for flavor
- Reduce and finish the sauce
- Turn heat up to medium-high
- Simmer the remaining cooking liquid for 2-3 minutes until slightly thickened
- Stir occasionally to prevent burning
- Visual cue: Sauce is ready when it coats the back of a spoon
- Beginner tip: If sauce becomes too thick, add 1-2 tablespoons of water
- Final presentation
- Taste the reduced sauce (careful, it’s hot!)
- If needed, add a pinch of sugar (if too salty) or a few drops of soy sauce (if too bland)
- Spoon the hot sauce evenly over each piece of fish
- Serve immediately with steamed rice on the side
- Beginner serving suggestion: A simple cucumber salad makes a perfect side dish
Troubleshooting Japanese Simmered Fish
Problem: Fish is falling apart
Solution: Your heat may be too high or cooking time too long. Next time, reduce heat and cook for less time. Also, make sure you patted the fish dry before cooking.
Problem: Sauce is too salty
Solution: Add a little water (1 tablespoon at a time) or a pinch of sugar to balance the flavor. For next time, reduce soy sauce to 3 tablespoons.
Problem: Fish tastes fishy
Solution: Very fresh fish shouldn’t taste “fishy.” For next time, soak fish in milk for 20 minutes before cooking, or add a tablespoon of grated daikon radish to the simmering liquid.
Problem: Sauce didn’t thicken
Solution: After removing fish, continue simmering sauce longer until reduced. If still not thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into the hot sauce.
Problem: Fish is still raw in the center
Solution: Your fish pieces might be too thick. Continue cooking for 3-5 more minutes with the drop lid. Next time, either slice thicker pieces horizontally to make them thinner, or extend cooking time.
Variations & Substitutions
Spicy Japanese Simmered Fish
Add 1-2 teaspoons of chili oil or a sliced red chili to the simmering liquid for gentle heat.
Vegetable Additions
Try adding:
- Daikon radish (peeled and cut into 1/2-inch thick half-moons)
- Baby bok choy (halved lengthwise)
- Carrot slices (cut on a diagonal, about 1/4-inch thick)
- Snow peas (add during the last 2 minutes of cooking)
Different Proteins
This technique works well with:
- Salmon fillets (reduce cooking time to 8-10 minutes)
- Chicken thighs (increase cooking time to 25 minutes)
- Firm tofu (reduce cooking time to 8 minutes)
When you’re in the mood for something quicker, our Air Fryer Frozen Fish Sticks can be a convenient alternative that still delivers on flavor.
Storage & Reheating
Refrigeration
- Allow leftover fish to cool completely (but no longer than 1 hour at room temperature)
- Transfer fish and some sauce to an airtight container
- Cover and refrigerate for up to 2 days
- Beginner warning: Fish quality diminishes quickly, so eat leftovers the next day if possible
Freezing
- Not recommended as the texture of the fish will change significantly
- If you must freeze, place in airtight container and use within 1 month
- Beginner tip: Frozen fish works better flaked into rice or soup rather than served as fillets
Reheating
- Remove fish from refrigerator 15 minutes before reheating to take off the chill
- Place fish and sauce in a shallow pan or microwave-safe dish
- Add 2 tablespoons of water to prevent drying
- For stovetop: Cover and heat gently over low heat until just warmed through (about 5 minutes)
- For microwave: Cover with a damp paper towel and heat at 50% power in 30-second intervals
- Caution: Be careful not to overheat as fish will become dry and rubbery
- Beginner tip: The fish is ready when it’s just warm, not hot
Safety Notes & Tips
Food Safety
- Fish should reach an internal temperature of 145°F (63°C)
- Never leave fish at room temperature for more than 2 hours
- Wash hands with soap for 20 seconds after handling raw fish
- Use separate cutting boards for fish and vegetables to prevent cross-contamination
Common Mistakes to Avoid
- Stirring too much: Let the fish cook undisturbed for the first 5 minutes
- High heat: Keep the heat low and gentle for tender fish
- Skipping the pat-dry step: Excess moisture prevents proper browning and dilutes flavor
- Overcrowding the pan: Fish needs space to cook evenly
Pro Tips for Japanese Simmered Fish
- Perfect pairing: Serve with steamed short-grain rice and simple vegetables like cucumber salad
- Dinner party trick: This dish can be made up to 1 hour ahead and gently reheated
- Flavor boost: For extra umami, add a piece of kombu (dried kelp) to the simmering liquid
- Leftover idea: Flake any leftover fish and mix with rice for a quick fish bowl lunch
- Sauce storage: If you have extra sauce, save it! It makes a great base for other dishes
For another delicious Asian-inspired fish dish, try our Corn and Fish Maw Soup as a complementary first course to this Japanese Simmered Fish.
This traditional Japanese cooking method might seem simple, but the results are anything but basic. The gentle simmering creates tender fish infused with sweet, savory, and umami flavors.
Once you master this Japanese Simmered Fish technique, you’ll have a go-to method for creating restaurant-quality fish dishes in your own kitchen. The best part? It’s nearly impossible to dry out the fish with this method, making it perfect for beginners.
Time to impress your family with your new Japanese cooking skills!
