Simmered White Fish: Basic Recipe and Tips to Prevent Falling Apart

Nitsuke — Japanese-style simmered fish — is a beloved staple of home cooking in Japan. White-fleshed fish absorbs a savory-sweet soy-based broth and pairs perfectly with steamed rice. The technique looks straightforward because it is: master the seasoning ratio and the heat, and you will get it right every time in your HCMC kitchen.

Best White Fish for Nitsuke

Choose firm-fleshed fish that holds its shape during simmering. ·Cod (tara): soft and flaky, the classic choice for nitsuke ·Flounder (karei): the traditional standby; flesh separates cleanly from the bone ·Sea bream (tai): delicate and elegant, elevates the dish considerably ·Swordfish (mekajiki): meaty and forgiving, ideal for beginners Locally available white fish in HCMC works just as well. Pre-cut fillets keep the prep minimal.

Basic Nitsuke Recipe

Ingredients (serves 2) White fish fillets: 2 pieces · Water: 150ml · Soy sauce: 2 tbsp · Mirin: 2 tbsp · Sake: 2 tbsp · Sugar: 1 tbsp · Ginger: 3-4 thin slices

Step 1: Prep the fish Sprinkle a little salt over the fillets and rest for 10 minutes. Pat dry with paper towels to remove excess moisture and fishy liquid. Then pour boiling water over the fish (shimofuri technique) and rinse with cold water. This removes residual odor and results in a cleaner finish. Step 2: Make the broth Combine water, soy sauce, mirin, sake, and sugar in a wide shallow pan or skillet. Bring to a simmer over medium heat. Step 3: Simmer the fish Once the broth is boiling, add the fish skin-side up. Add the ginger slices. Place a drop lid (otoshibuta, or a foil circle with a few holes poked in it) directly on the fish. Simmer over medium-low heat for 10 to 12 minutes. Step 4: Finish When the broth has reduced and thickened slightly, the dish is ready. Spoon the broth over the fish a few times in the final minutes for a glossy, lacquered appearance.

How to Keep the Fish from Falling Apart

Do not move the fish Once in the pan, leave it alone. Prodding or shifting the fillet causes it to break. The drop lid circulates the broth around the fish so you never need to touch it. Use a drop lid (otoshibuta) The drop lid creates convection in the pan, pushing the broth up and over the fish for even seasoning. No wooden drop lid? Cut a circle of foil slightly smaller than the pan diameter and poke several holes in it. Add fish to already-boiling broth If you start the fish in cold liquid, proteins leach out as the temperature rises, leaving the flesh dry and prone to breaking. A boiling broth instantly seals the surface, locking flavor in.

Frequently Asked Questions

Q1. What if the flavor is too light? Remove the fish, then reduce the broth alone until it intensifies. Spoon the thickened broth back over the fish to coat. Q2. Can I use frozen fish? Yes. Thaw overnight in the refrigerator and do the shimofuri step before simmering to minimize any lingering odor. Q3. Can I make nitsuke ahead of time? Absolutely. It keeps in the refrigerator for two to three days and actually tastes better the next day as the broth continues to penetrate the fish. Reheat gently before serving. Q4. Where can I get white fish in HCMC? Order frozen or fresh white fish fillets through the Farmi app. Cold-chain delivery ensures quality when it arrives at your door.

Order Fresh Fish on Farmi

Farmi stocks white fish fillets suited for nitsuke and delivers refrigerated or frozen throughout HCMC. You can add soy sauce, mirin, and other Japanese seasonings to the same order.

Download the Farmi app and try simmered white fish for tonight's dinner.

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