00:00Hey everyone, I'm Yuto and today on Statue, I'm going to show you how to make a flavorful Japanese
00:05simmed fish dish called Sakana no Nisuke. Let's get straight to it. I'm going to start with two
00:11fillets of fish and sprinkle them with salt to draw out the excess moisture. I'm using a kind
00:18of red-green called Kinmedai today, but you can use any kind of white fish like cod, flat fish,
00:25or even mackerel. You can also use whole fish instead of fillets if you prefer.
00:37Let it rest for 10 minutes. While you wait, cut 20 grams of fresh ginger into slices.
00:44We will add this to the sauce later.
00:49Next, take the fish and make a shallow cross on the skin sides, making sure not to go too deep.
00:57Then, we're going to wash the fish. So, place it in a heat-proof bowl and prepare a bowl of
01:03ice
01:04water next to it. Pour freshly boiled water over the top and then, after about 10 seconds, transfer
01:15the fish to the ice water to stop it from cooking.
01:28Now, place it on a chopping board and pat it dry with kitchen paper.
01:44Next, take a pan big enough to lay the fish flat and add 150 ml of water, 150 ml of
01:52sake, 45 ml of mirin,
01:56and 30 g of sugar. Turn the heat on medium and stir until the sugar has dissolved.
02:05Once it's dissolved, place the fish in the liquid with the skin side facing up.
02:18And then, add the ginger slices from earlier.
02:25Now, we'll wait for that to come to a boil.
02:29Once it starts boiling, lower the heat and place a droplet on top, set a timer and let it simmer
02:36for 3 minutes.
02:39A droplet is pretty important for this recipe since it will prevent the delicate fish from breaking.
02:46If you don't have one, you can use a piece of foil or baking paper instead. I have a video
02:52on how to make
02:53your own droplet, so check it out if you're interested.
02:57While you wait, measure out 50 ml of soy sauce. After the 3 minutes are up, remove the droplet
03:03and pour the soy sauce in 1 third at a time.
03:08Base the fish until the soy sauce has dispersed into the rest of the sauce, before adding the next third.
03:25Once it's all added, place the droplet back on and simmer for 10 minutes.
03:31While we wait for that, I'm going to blanch some komatsuna or Japanese mustard spinach to serve on the side.
03:37Start boiling a small pot of water and cut the spinach into 5cm pieces.
03:43Prepare a bowl of cold water in advance, then blanch for a minute.
03:48If you can't get this komatsuna, you could use regular spinach or bok choy instead.
03:54When a minute is up, scoop them out and place them in the cold water to stop the cooking process
03:59and preserve their bright colour. So, 10 minutes have passed, let's check on the fish.
04:08Remove the droplet and baste the liquid over the surface.
04:12As the final step, we will keep doing this until the liquid is reduced to 1 third of its original
04:19volume.
04:20When it looks like this, we are ready to serve.
04:27Carefully transfer the fish to a plate and garnish with ginger.
04:32Place the mustard spinach on the side and drizzle with the sauce.
04:36You definitely will not use all the sauce, so you can save it for something else such as
04:42a secret ingredient for stews or even curries.
04:45So, there you have it, delicious sakana no nitsuke made with red bream.
04:51Thanks so much for watching. If you want to learn more about this recipe,
04:54check out the written version on my blog. The link is in the description.
04:58Hope to see you next time, have a great day.
