Karei/Turbot or halibut is a cheap and very popular fish in Japan, especially cooked, steamed, simmered or deep-fried.
Here is a very easy recipe found in many homes and izakayas:
Karei no Nitsuke/Simmered Turbot!
INGREDIENTS: For 3 “slices”
-Turbot/Halibut: 3 large cuts
-Soy sauce: 130 ml
-Sugar: 2 tablepsoons
-Mirin/sweet sake: 4 tablespoons
-Japanese sake: 4 tablespoons
-Miso paste: 1 tablespoon
-Garlic, grated: half a tablespoon
-Ginger, grated: Half a tablespoon
-In a large pan drop soy sauce, miso paste, sugar, mirin and sake, and bring slowly to boil.
-Add fish and bring slowly to boil.
-Add grated garlic and ginger and cook on a low-medium fire until fish is almost cooked.
-Cover the fish with foil paper and simmer for 5 more minutes. Take care not burn anything.
-Discard foil paper and keep spooning the juices over the fish util it has reached a nice brown colour and reduced to a nice texture.
-Serve at once with some lettuce or greens. The fish and the sauce should have a shiny aspect.
The juices might look a bit dark, but that is when it’s at its best. Cooking time is difficult to determine exactly, but make sure nothing “burns”.
Great with plain steamed rice.
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2 thoughts on “Japanese Cuisine: Karei no Nitsuke/Simmered Turbot”
Absolutely lovely fish there and well cooked you always make my mouth water damn …you good ..cheers!! 🙂
Nothing much to be proud of as it is everyday’s cooking here in Japan!
Thanks for the kind comments!