Simmered Amberjack and Daikon Radish Recipe

Name: Simmered Amberjack and Daikon Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces Amberjack filets; 1 Salt; 1 Water used to rinse the rice; 1 piece Thinly sliced ginger; 1 Finely julienned ginger; 1 Mitsuba; 1 A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar]; 1 B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar]; 1 cup [2 tbsp mirin]; 7 slice of Daikon radish, each 2 cm thick

Servings: persons

1
Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes.
2
Sprinkle with boiling water, then wash carefully in cold water.
3
I didn't use the ara (head and bones) of the amberjack this time.
4
If you are using them, treat them in the same way as the fish fillets.
5
Slice the daikon radish about 2 cm thick.
6
Peel, and shave off the sharp edges.
7
(Using a vegetable peeler makes this easy.)
8
Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes.
9
Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper.
10
Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil.
11
Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total).
12
Add the B. ingredients, and coat the fish with the broth.
13
Add the daikon radish and simmer over low heat for 30 minutes.
14
When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat.
15
Transfer to serving plates, garnish with ginger and mitsuba, and it's done.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pieces Amberjack filets, 1 Salt, 1 Water used to rinse the rice, 1 piece Thinly sliced ginger, and more.

Yes, Simmered Amberjack and Daikon Radish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simmered Amberjack and Daikon Radish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions