My take of traditional Japanese dish – Really easy Nizakana (cooked fish)

Posted on Posted in Teriyaki Koji

Hi everyone! I hope you had a lovely summer. Here in the UK we had a very nice and unusually sunny July, then when people started feeling a bit uneasy and suspicious, the rain came in August to make people feel at home;) We went to Wales, and we enjoyed rafting, rock climbing, hiking and horse riding! The weather was so so, and we gave up a hiking in the middle of one walk up a small mountain due to very thick fog, driving rain and high winds. We were soaked to our bones and I think lost a bit of the children’s trust. Even that soon became a funny experience, and it was really nice to stay outdoors all day regardless of the weather!

My boys have finally gone back to the school, and now I can spend more time to experiment with my lovely and healthy koji. I wanted to introduce you to this nizakana – cooked fish, which is typical Japanese cooking mainly seasoned with soy sauce and sugar. It is a bit like teriyaki taste, but without that much sugar, and this dish is usually served in some cooked juice. As you may know by now my teriyaki koji (or Shoyu Koji with some honey) is very good for nimono (do you remember my old post, Kabocha squash and Aubergine cooked with Teriyaki koji ? ). I tried to make this traditional fish dish only with Teriyaki Koji, and it worked brilliantly! It’s so easy and quick to cook, and so tasty and tender! It’s perfect for busy weekday’s dinner. Oh, but if you have time, don’t forget to marinate fish before you cook!

Easy and healthy Nizakana (Cooked fish in Japanese way)

Traditional Japanese fish dish with additional benefits of Koji

Serves 2 as main dish or 4 as a starter
Prep 1 hour or more for marinate, 10 minutes for cooking

Ingredients
Plaice filet 2 pieces
Teriyaki Koji for marinade 1.5 tbs
Japanese Sake (or white wine or water) 150 cc
A nob of ginger grated
Teriyaki Koji for sauce 1 tbs*
Honey 1 tsp
A small nob of butter (about 10g)
A piece of aluminum foil large enough to cover the inside of the frying pan and pierced with a folk to make a few small holes
Some steamed green beans or mange tout as accompaniment (I mean anything green!)

*Adjust the amount according to your taste.

1. Spread 1.5tbs of Teriyaki Koji on plaice filet and leave them for 1 hour or more in a fridge.
2. Put Sake, grated ginger and honey in a frying pan on a medium heat. When it starts boiling, lower the heat and put fish skin side up. Put a piece of foil directly on top of the fish.
3. Cook in sake mixture for about 3 to 4 minutes. If water evaporates, add some more water before it starts burning. Add steamed greens now if you are using. Carefully turn the fish upside down, add 1 tbs of teriyaki koji and a nob of butter to the sauce and keep cooking for another 1 to 2 minutes.
4. When the fish is cooked through, carefully take them out from the pan and put them on plates. Pour remained sauce in a pan on fish. Add steamed veges. Done!

 

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