Name: Simmered Kadai Fish
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Kadai fish fillets 2 pieces; Salt; [A] Water 150cc (approx. 2/3 cup); [A] Mirin (Sweet Rice Wine) 3 tbsp; [A] Cooking Sake (Rice Wine) 3 tbsp; [A] Soy Sauce 1.5 tbsp; [A] Sugar 2 tbsp; [A] Sliced fresh ginger 3 slices

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Original: English

Simmered Kadai Fish

by 食事処さくらの料理教室

Discover the professional technique to drastically reduce the fishy odor. This recipe carefully explains everything from pre-treatment to finishing the basic simmered kadai fish, resulting in a tender and flavorful dish. Prepare to have extra rice with this dish you can recreate at home!

Ingredients

Scale:

Main Ingredients (2 servings)

Kadai fish fillets 2 pieces
Salt

Seasonings

[A] Water 150cc (approx. 2/3 cup)
[A] Mirin (Sweet Rice Wine) 3 tbsp
[A] Cooking Sake (Rice Wine) 3 tbsp
[A] Soy Sauce 1.5 tbsp
[A] Sugar 2 tbsp
[A] Sliced fresh ginger 3 slices

📖Cooking Basics

dry（tantanmen）

Steps

Make deep incisions in Kadai fish fillets (2 pieces), aiming for the center of the flesh and the central bone. Make incisions on the reverse side as well. Check for any remaining scales on the flesh.
🕒 00:24
Sprinkle salt all over the incised Kadai and rub it in gently. Flip and repeat the salt application and gentle rubbing on the other side.
🕒 00:59
Let the Kadai sit for about 10 minutes to draw out surface moisture. This is the key! The osmotic pressure of the salt will draw out moisture and fishy odors from the surface.
🕒 01:28
Gently rinse the entire Kadai with hot water (around 90°C / 194°F, not boiling) to wash off the surfaced moisture (parboiling process). This is the key! Using boiling water will cause the skin to shrink and peel, so use water that is not boiling. Since fishy odors dissolve into the simmering liquid, it's crucial to wash away the surface slime and blood impurities, which are the source of the odor, through this parboiling step.
🕒 01:57
Carefully pat dry the Kadai with paper towels to remove any remaining moisture and slime. The base of the fins can also be a source of odor, so rinse them with hot water or thoroughly wipe them with paper towels.
🕒 02:51
Add water (150cc), Mirin (Sweet Rice Wine) (3 tbsp), Cooking Sake (Rice Wine) (3 tbsp), Soy Sauce (1.5 tbsp), Sugar (2 tbsp), and thinly sliced ginger (3 slices) to a frying pan and heat over low heat.
🕒 03:14
Once the simmering liquid is warm, gently add the pre-treated Kadai. This is the key! Putting the fish in cold liquid can lead to more odor, so add it after the liquid has warmed up.
🕒 03:47
Spoon the simmering liquid over the Kadai and heat until it just begins to simmer. Simmer with the side you want to plate facing up to maintain an attractive appearance and allow the flavors to penetrate from above.
🕒 03:55
Once simmering, cover with a piece of kitchen paper to create a makeshift lid. This is the key! Using a lid allows the simmering liquid to circulate evenly and distribute the flavor.
🕒 04:13
Cover the frying pan with its lid and cook the Kadai for 10 minutes.
🕒 04:26
After 10 minutes, remove the lid and the kitchen paper lid, then drain off the simmering liquid.
🕒 04:31
Increase the heat slightly to medium-low and continue to simmer, spooning the liquid over the fish, to reduce the sauce. This is the key! Spooning the liquid over the fish as it reduces allows the flavors to meld thoroughly and creates a beautiful glaze.
🕒 04:39
When the sauce starts to thicken and glaze, reduce the heat to low to prevent burning and continue to simmer until the sauce becomes thick and syrupy.
🕒 05:03
Once the sauce has thickened, turn off the heat and serve. Enjoy!
🕒 05:22