Japanese Cuisine: Mebaru no Nitsuke/Stewed Rockfish

I found a bunch of simple fish recipes in my notes and thought that the faster I published them the better.

So after yesterday’s Simmered Turbot, here is a similar recipe for “mebaru” or Rockfish. a very popular fish here in Shizuoka and elsewhere!

Have a look at the pic of the fish at the end of this posting!

INGREDIENTS:

-Mebaru/Rockfish: 1 whole

-Water: 75 ml

-Soy sauce, Japanese Sake, Mirin/Sweet sake: 1 tablespoon each

-Sugar: 1 teaspoon

-Ginger, grated: 1 teaspoon

RECIPE:

-Dress the fish (take out the gills and innards.

-Wash the fish in running clear cold water. Dry it off with a piece of kitchen paper.

In a large pan, drop water, soy sauce, sake, mirin, and sugar. Mix well. Heat just before boiling point. Lay the fish inside.

-Bring the fire down to low-medium. Keep spooning “juices/soup” over the fish as it cooks.

-Cook until soup is reduced to one third.

-Check the taste of the soup halfway. If too astringent add sugar or mirin.

-The juices/soup having reached a slightly sirupy state, add the grated ginger. It is better to add it at the last minute, otherwise the taste will disappear.

-Consider the size of the fish as regards the ingredients for the soup/stock. It will be ok to double the ingredients quantity anyway.

NOTE:

Youmay increase the quantity of ginger and sugar. If the fish does not seem to be absolutely fresh increase the amount of sake and decrease accordingly the amount of water.

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