Steamed Snapper In Japanese Sauce (Tai Nitsuke) – a delicious recipe with red snapper, ginger, burdock root, soy sauce, sake, mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Clean and wash the snappers then dry it using a paper towel. Make a small shallow diagonal cut on each side of both fish.
2
Make several shallow vertical cuts along the burdock root. Using a peeler, shave the root while you rotate is as you go so you can have thin slices of burdock roots. Soak the shavings in water then drain right before using.
3
In a small bowl, combine the soy sauce, sake, mirin and sugar. Mix well until the sugar is dissolved completely.
4
Place the snapper on a microwave-safe dish then spread the sliced ginger on top. Place the shaved gobo on one side of the dish. Pour the sauce mixture then cover the dish or wrap it with a microwave-safe cling wrap.
5
Cook in the microwave for 4 minutes using 600W.
6
Put the fish and gobo on a serving plate then pour the sauce on top.
8
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 small red snapper, 1 teaspoon ginger, thinly sliced, 50 g burdock root (gobo), 1 tablespoon soy sauce, and more.
Yes, Steamed Snapper In Japanese Sauce (Tai Nitsuke) 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.
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