Introducing Japanese style red snapper! The fish is cooked whole in a heavy iron-cast casserole in what is called a “nitsuke” fashion. Which is essentially a technique of braising food (mostly white fish) in a basic sauce of soy, mirin, sake and ginger. Don’t have mirin or sake? Worry not, apple cider vinegar and a little sugar will do the job just fine! This is exactly how I adapted the classic recipe and trust me, it is good. Do, however, try to find daikon: it is a very popular, if not traditional, companion for this type of red snapper and the two are absolutely delicious together.
The Flavour Affair:
Red Snapper + Daikon + Ginger + Soy Sauce + Brown Sugar + Apple Cider Vinegar + Fresh Herbs
This combination creates a balanced dish with an unmistakably Asian character. With just a few ingredients, you cover all major flavour components – salt, fat, acid, heat, sweetness and a subtle bittery finish from fresh scallions and coriander.
Red Snapper: this white fish has a firm yet delicate, slightly sweet flesh that easily absorbs the flavours of accompanying sauces, herbs and spices. Perfect choice for this cooking method! Just make sure that the whole fish fits into your casserole. I have a 28cm dish which can easily accept a 1 kg snapper. Ask the fishmonger to scale it and clean inside.
Daikon: daikon is a type of white, elongated radish popular in Far Eastern cuisines. It has a crispy texture similar to its relatives in Europe or the US but a milder taste. You will find daikon in most grocery stores.
Ginger: fresh slices of ginger are responsible for sharpness, pungency and the vibrant citrusy aroma.
Soy sauce: I recommend using a light soy sauce with less intensity. With so few ingredients, a robust soy sauce can quickly overpower the dish.
Brown sugar: subs mirin – Japanese rice wine from the original recipe. Mirin adds sweetness to sauces and its sugars caramelize during cooking, adding more depth and a glossy finish.
Apple cider vinegar: subs sake from the original recipe. Its delicate acidity does a great job in balancing sweet and savory aspects of the sauce.
Preparation tips for nitsuke red snapper:
This is a surprisingly easy and fuss-free dish to make. You need a mere half hour from start to finish – however, if you have some extra time, you can marinate the fish first for a deeper flavour.
Do use whole fish! It may seem like more hassle to work it, but it’s not. In fact, whole fish is way more forgiving because the skin seals in the juices, and the back bone is rich in gelatin which dramatically improves the flavour. Cooked flesh easily slides off the bones – all you need is to peel off the skin and use a wide spatula to pick up the fillets.
Serving suggestions:
You can serve white rice as a side dish if you want a more substantial dinner. Otherwise, a simple vegetable stir fry or salad are both great options. You can also load the casserole with more veggies such as kale, broccoli, green beans, asparagus, cauliflower, bok choi or even carrots!
I hope you try this cooking method next time you have fish for dinner. It is fun, quick, fuss free and gives you endless options to experiment with different flavours and combos. Like, for example, this one-skillet Seabass with Lemon and Thyme!
Bon appetit!
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Whole Red Snapper with Daikon and Ginger
Equipment
- 1 large iron-cast casserole
Ingredients
- A whole red snapper scaled and cleaned
- 2-3 daikons sliced
- a few strips of fresh ginger
- Freshly chopped scallions and cilantro to garnish
For the sauce:
- 4 tbsp light soy sauce
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2- inch piece of ginger cut into thin strips
Instructions
- Mix together soy sauce, vinegar and sugar until the sugar dissolves; taste and adjust to perfection.
- Make a few cuts on the fish and stuff with ginger strips. Use 1-2 tbsp of mixture to marinate the fish for 15-20 mins (optional).
- Heat the remaining sauce in a large iron cast skillet until it starts to bubble.
- Arrange slices of daikon in the bottom and place the fish over them. Add the remaining strips of ginger, cover and simmer on lowest heat for 15-20 minutes (depending on the size of the fish).
- Fillet the cooked fish using a flat turner or spatula and serve sprinkled with fresh scallions and coriander leaves.
