Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, halibut (white fish) simmered japanese-style. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Halibut (White Fish) Simmered Japanese-Style is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Halibut (White Fish) Simmered Japanese-Style is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have halibut (white fish) simmered japanese-style using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Halibut (White Fish) Simmered Japanese-Style:

1. Take 5 fillets Halibut
2. Prepare For the sauce:
3. Get 3 tbsp each ※Sake, soy sauce, mirin
4. Make ready 1 tbsp ※Sugar
5. Prepare 150 ml ※Water

We like eating traditional Japanese dishes in our family, and this recipe is one of our favorites. Add the halibut to the sauce when it's boiling to avoid the fishy odor. Please double the amount of water and other condiments if you. Japanese cooking can have a reputation for being complex because it focuses on decoration and food's aesthetic appeal.

Steps to make Halibut (White Fish) Simmered Japanese-Style:

1. Combine all ※ ingredients to make the soup. Bring to a boil.
2. Pat dry the halibut with paper towels to remove any excess moisture.
3. Drop the halibut fillets into the boiling sauce. If any parts are poking from the surface, pour the sauce over.
4. Cover with a small lid that sits right on top of the food (a drop lid, or "otoshibuta" in Japanese) or a piece of parchment paper and simmer for 20 minutes. Make sure the sauce doesn't boil over or burn.

However, this recipe makes a very quick simmered fresh fish. Any type of flatfish (be it sole, flounder, turbot, or halibut) works, provided that it is fresh. This fish is then simmered in a sweet and salty soy sauce. Sakana no nitsuke, is a Japanese term that refers to simmered (nitsuke) fish (sakana). Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel (saba), and black cod (gindara).

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