Easy Simmered Fish Recipe: Foolproof Soy Sauce Golden Ratio

Think simmered fish sounds complicated? It is not. All you need is a golden ratio of soy sauce, sake, mirin, and sugar, and you will get a perfectly flavored nizakana every time. This article covers a simple simmered fish recipe using frozen fish available in Ho Chi Minh City, plus tips for preventing the fish from falling apart.

The Golden Ratio for Simmered Fish

The flavor of nizakana is determined by the braising liquid. The golden ratio widely used in Japanese home kitchens is:

• Soy sauce : 2
• Sake : 2
• Mirin : 1
• Sugar : 1
• Water : 4

For 2 servings (2 fillets), use 2 tablespoons each of soy sauce and sake, 1 tablespoon each of mirin and sugar, and 80ml of water. Once you memorize this ratio, scaling up or down is effortless. Prefer a sweeter taste? Increase sugar to 1.5. Want a stronger soy flavor? Bump it up to 2.5.

Best Fish for Nizakana

• Flounder (karei) : the classic choice. Thick flesh that holds together well
• Cod (tara) : mild flavor that absorbs the braising liquid beautifully
• Splendid alfonsino (kinmedai) : rich and fatty, exceptional when simmered
• Mackerel (saba) : famous for miso simmer, but excellent with soy sauce too
• Yellowtail (buri) : takes on a teriyaki-style gloss, ideal over rice

Fresh fish can be hard to come by in HCMC's markets, but frozen fillets work just as well. Farmi carries Japanese-quality frozen fish.

Basic Nizakana Recipe (Serves 2)

Ingredients: 2 white fish fillets (flounder, cod, etc.), 2 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, 1 tbsp sugar, 80ml water, 3-4 thin slices of fresh ginger.

1. Prep the fish : Thaw frozen fillets overnight in the fridge. Score the surface with shallow cuts so the liquid penetrates. If the fish smells strong, blanch briefly with boiling water (shimofuri) and rinse with cold water
2. Combine the braising liquid : Add soy sauce, sake, mirin, sugar, and water to a shallow pan. Stir and bring to a simmer over medium heat
3. Add the fish : When the liquid is simmering, place the fish skin-side up. Add the ginger slices. Do not overlap the pieces
4. Cover with otoshibuta and simmer : Make a drop lid from aluminum foil or parchment paper and rest it on top of the fish. Simmer over medium heat for 10-12 minutes
5. Reduce the liquid : Remove the lid and simmer 1-2 minutes more until the braising liquid thickens

How Otoshibuta Works

• Circulates the liquid : Even a small amount of braising liquid reaches every part of the fish
• Prevents breaking apart : Holds the fish still so it does not move in the pan
• Makes skimming easy : Foam collects on the underside of the lid and can be removed with it

To make one from foil, cut a circle slightly smaller than the pan diameter and punch a small hole in the center to let steam escape.

Tips for Using Frozen Fish in HCMC

• Thaw slowly in the fridge : Room-temperature or microwave thawing draws out moisture and dries the flesh. Move frozen fish to the fridge the night before
• Blanch to remove odor (shimofuri) : After thawing, place the fish in a colander and pour boiling water over it to eliminate surface odor and sliminess. Rinse gently with cold water
• Use extra ginger : For frozen fish, use 1.5 times the usual amount of ginger to fully counter any remaining odor

Order Nizakana Ingredients on Farmi

Everything you need for nizakana is available on the Farmi app: sablefish fillets (rich white fish that holds its shape well), Kikkoman soy sauce, cooking sake. Order in Japanese, cold and frozen delivery in as fast as 1 hour.

Frequently Asked Questions

Q1. My fish keeps falling apart. What should I do? The main culprits are too-high heat and moving the fish around. Keep the heat at medium, use an otoshibuta, and resist the urge to poke the fish with chopsticks.

Q2. What if there is too much braising liquid? Remove the fish first, then reduce the liquid over high heat until it thickens, then spoon it back over the fish.

Q3. Can I make nizakana ahead of time? Yes. It keeps in the fridge until the next day. The cooled braising liquid sets into a jelly, which melts back when reheated. In fact, it tastes better the next day as the flavors deepen.

Q4. What can I substitute if I have no sake or mirin? Dry white wine can replace sake; sugar plus a small amount of rice vinegar can stand in for mirin. That said, real sake and mirin produce a richer, more complex result. Both are available on Farmi.

Summary: The Golden Ratio Makes Anyone a Nizakana Pro

Memorize the ratio of soy sauce 2 : sake 2 : mirin 1 : sugar 1 : water 4, and you will produce consistently delicious simmered fish every time. Use an otoshibuta and keep the heat at medium. In HCMC, with Farmi's frozen fish and Japanese seasonings, recreating the taste of home is entirely within reach.

Download the Farmi app and get nizakana ingredients delivered to your door in as fast as 1 hour.

Note: This article and some images were created with AI assistance and reviewed by our editorial team before publication.