Halibut (White Fish) Simmered Japanese-Style

Halibut (White Fish) Simmered Japanese-Style

Here's one of my family's favorite recipes for simmered fish. You could make it all the same using other white fish like cod, pacific ocean perch, flounder, black rockfish, and sea bream.


3-5 fillets
For the sauce:
※Sake, soy sauce, mirin
3 tablespoons each
1 tablespoon
150 ml


1. Combine all ※ ingredients to make the soup. Bring to a boil.
2. Pat dry the halibut with paper towels to remove any excess moisture.
3. Drop the halibut fillets into the boiling sauce. If any parts are poking from the surface, pour the sauce over.
4. Cover with a small lid that sits right on top of the food (a drop lid, or "otoshibuta" in Japanese) or a piece of parchment paper and simmer for 20 minutes. Make sure the sauce doesn't boil over or burn.

Story Behind this Recipe

We like eating traditional Japanese dishes in our family, and this recipe is one of our favorites.