Japanese Sea Bream with Nitsuke Sauce
Main Dishes | Singaporean cuisine
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
For this dish, it is not necessary to buy sea bream from a Tokyo fish market. You can use Mediterranean sea bream instead.
Ingredients
- Dorado - 10 oz
- Shimeji mushrooms - 0 oz
- Tofu - 0 oz
- Water - 10 fl oz
- Sugar - ½ spoons
- Sake - 0 fl oz
- Mirin - 0 fl oz
- Lemon - ¼ pieces
- Ginger - 0 oz
- Parsley - to taste
Step by Step guide
Step 1
Combine all the ingredients for the sauce (water, sugar, sake, and mirin) in a saucepan and bring to a boil.
Step 2
Add the fish, shiitake mushrooms, and tofu ricotta to the sauce.
Step 3
Cover the saucepan with a paper towel and simmer for 20 minutes, basting the fish constantly with the sauce it's cooking in.
Step 4
Once the fish is cooked, place it on a serving plate along with the mushrooms and tofu. Drizzle with the remaining sauce.
Step 5
Top with a pinch of chopped ginger, garnish with lemon slices and a parsley leaf. Serve shiitake mushrooms and soybeans as a side.
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