Sea bream simmered in soy and ginger (Tai no nitsuke)

Name: Sea bream simmered in soy and ginger (Tai no nitsuke)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g Sparus aurata; 250 ml Water; 60 ml Sake or rice alcohol; 40 ml mirin; 50 ml soy sauce; 10 g Sugar; 20 g Fresh ginger; 100 g Burdock root; 300 g Spinach; 3 g bonito flakes; 260 g Japanese short-grain rice (Koshihikari)

Sea bream fillets and burdock quickly simmered in a gingery sweet-savoury sauce, with blanched spinach and rice.

30 min

in total

people

466

calories per serving

In one serving

36 g
Protein: 64 g
Carbs: 5 g
Fat

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Ingredients

600 g
Sparus aurata
250 ml
Water
60 ml
Sake or rice alcohol
40 ml
mirin
50 ml
soy sauce
10 g
Sugar
20 g
Fresh ginger
100 g
Burdock root
300 g
Spinach
3 g
bonito flakes
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishsoygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Score the fish skin and pour boiling water over it. Cut the burdock into split lengths and slice the ginger.
Bring water, sake, mirin, sugar, soy sauce and ginger to the boil, add fish and burdock, cover with a drop lid and simmer 10–12 minutes, basting.
Blanch and squeeze the spinach, then top with soy diluted with water and bonito flakes. Serve with the fish and rice.