Sansho no nikomi – Sansho peppercorn fish stew

Another easy Japanese recipe of this season. Nikomi is a stew. Sansho is Japan’s species of Sichuan pepper. It’s the season for the green peppercorns. Actually, you can do a version of this recipe using “sansho no tsukudani” sold in jars instead of the fresh product.

Sansho no nikomi

Take fish… sorry, they have no name. Oh, I forgot the Japanese one, I’m not sure I’ll hear it again. White flesh local seafish. Clean them, take off the scales, the heads, the inside. Cut them in a few chunks.
Sauce : 1/4th low-sodium soy sauce, 1/4 mirin, 1/4 sake, 1/4. Depending the quantity of fish and size of the pan, you need more or less. The sauce should arrive at half the height of the pieces of fish.
Rinse 2 leaves of kombu seaweeds. Add them to the sauce. Simmer 5 minutes. Add the fish, a fistfull of fresh sansho peppercorns. Cover. Simmer on low heat 10 minutes, return the fish. Cover. A few more minutes.
Diluate 1 tbs of cornstarch in a little water, add it to the sauce. Brings it to a boil.
Then, you can take off the fish, and let the sauce reduce 10 minutes, reheat the fish. Or serve with only 1/2 of the more liquid sauce.

Simple Akita-komachi rice. With sesame.

Steamed green beans. Tomato. Japanese black vinegar.

2 servings of fish and rice:
Cal 633 F2.4g C93.4g P 49.8g

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu

9 thoughts on “Sansho no nikomi – Sansho peppercorn fish stew

  1. Chere amie!
    Bonjour!
    C’est si bon, le sansho!
    Ma douce (bon,…) les fait mariner dans du vinaigre de riz avec 1 ou 2 ingrdients secrets, Elle separent (j’ai beaucoup aide puisque c’est moi qui les trouvees!) chaque graine de sa tige puisque nous les consommons directement.
    Tres bon,jusque quelques graines sur le riz du bento ou en sauce comme tu le fait!
    Tres belles photos!
    Bien amicalement,
    Robert-Gilles

    • Merci beaucoup, je vais en faire une partie comme ca, j’ai bien un peu de poudre de perlimpimpin a ajouter. J’adore le sansho, les feuille de kinome aussi.

  2. Pingback: Second half of June 2010 : Illustrated Menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: First part of June 2010 : Illustrated Menu « Colorfood Daidokoro Gourmande in Osaka

  4. Pingback: Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.) « Colorfood Daidokoro Gourmande in Osaka

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