- Shoyu Halal
Japanese-Style Fish Head Nitsuke with Apple Juice
Ingredients
2servings| Fish head | 1 |
|---|---|
| Onion | 1/2 |
| Ginger | as needed |
| Dried chili | a little |
| Otafuku Sashimi Soy Sauce | 4 tbsp |
| 100% Apple Juice | 4 tbsp |
| Gula Melaka or brown sugar | 2 tbsp |
| Water | 200ml |
| Spring onion | a little |
Instructions
- Clean the fish head carefully and remove any remaining scales, blood, and impurities.
- Briefly pour hot water over the fish head, then rinse gently with water.
- Place Otafuku Sashimi Soy Sauce, 100% apple juice, Gula Melaka, water, ginger, onion, and dried chili in a pot.
- Add the fish head and bring to a gentle simmer.
- Simmer gently until the fish is cooked and the sauce has slightly reduced.
- PTransfer to a serving plate, spoon over the sauce, and garnish with spring onion.
UMAMI Point
- 100% apple juice adds natural sweetness and fruity depth without using mirin or sake.
- Sashimi soy sauce and ginger create the familiar savory depth of Japanese-style simmered fish.
Cooking Point
- Briefly treating the fish with hot water before simmering helps remove blood, impurities, and unwanted smell.
- Keep the simmer gentle so the delicate fish stays intact.
- No Mirin. No Sake. No Alcohol. An easy Japanese-style recipe adapted for Malaysian home cooking.
