Simmered Snapper in Soy Sauce [鯛の煮付け/日式酱油鱼]

煮付け/ni-tsuke is a popular Japanese cooking method by simmering main ingredient in soy sauce. 煮 means cook, and 付け means infuse/soak (rough translation), so ingredient should be cooked and infused before serving.

Ni-tsuke dishes are great with steamed rice, especially this tai (snapper) ni-tsuke is packed with collagen. I always kept the extra sauce in the refrigerator, for jelled sauce as appetizer the next day. Mr hubby loves the chilled and jelled sauce very much, with sake of course.
Tai-no-nitsuke among four recipes I submitted to Y3K Recipes and published in current issue (no. 80), Seafood theme. I will share other recipes in next few posts, stay tuned if you like snapper fish too.

鯛の煮付け

Ingredients (2 servings):

• 2 cut red snapper fillet (about 100g each)
• 3 tbsp soy sauce
• 3 tbsp cooking sake
• 2 tbsp mirin
• 1 tbsp sugar
• 2-3 slices ginger, shredded
• 1 red chilli (cut into rings) - optional
• Green onion for garnish

Method:

1. Heat a non-stick pan, grease with 1-2 drops of oil then put in fillet skin side down. Pan-fry till browned slightly.
2. Turn the skin side up, add in all other ingredients EXCEPT green onion, bring to a boil then cook on low heat for about 5 minutes. Pour sauce over the fish constantly.
3. Turn the heat off, let it stay in the pan/sauce for 10 minutes.
4. Transfer serving plates, pour some sauce over the fish and garnish with green onion. 

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Yesterday, we celebrated Otsukimi (お月見) in Japan. Moon appreciation with some store-bought sweets (mochi) and tea. And, it was also Mid-Autumn Festival for Chinese. Well, same celebration actually but with different type of festive food.