Tag Archives: Rocfish

Japanese Cuisine: Mebaru no Nitsuke/Stewed Rockfish


I found a bunch of simple fish recipes in my notes and thought that the faster I published them the better.
So after yesterday’s Simmered Turbot, here is a similar recipe for “mebaru” or Rockfish. a very popular fish here in Shizuoka and elsewhere!
Have a look at the pic of the fish at the end of this posting!


-Mebaru/Rockfish: 1 whole
-Water: 75 ml
-Soy sauce, Japanese Sake, Mirin/Sweet sake: 1 tablespoon each
-Sugar: 1 teaspoon
-Ginger, grated: 1 teaspoon


-Dress the fish (take out the gills and innards.

-Wash the fish in running clear cold water. Dry it off with a piece of kitchen paper.
In a large pan, drop water, soy sauce, sake, mirin, and sugar. Mix well. Heat just before boiling point. Lay the fish inside.

-Bring the fire down to low-medium. Keep spooning “juices/soup” over the fish as it cooks.

-Cook until soup is reduced to one third.

-Check the taste of the soup halfway. If too astringent add sugar or mirin.

-The juices/soup having reached a slightly sirupy state, add the grated ginger. It is better to add it at the last minute, otherwise the taste will disappear.

-Consider the size of the fish as regards the ingredients for the soup/stock. It will be ok to double the ingredients quantity anyway.

Youmay increase the quantity of ginger and sugar. If the fish does not seem to be absolutely fresh increase the amount of sake and decrease accordingly the amount of water.


Warren Bobrow
Bread + Butter
5 Star Foodie
Elinluv Tidbit Corner
Think Twice
Frank Fariello

Please check the new postings at:
sake, shochu and sushi