Nitsuke-Style Round Scad
This Nitsuke-Style Round Scad is the ultimate "East meets East" comfort dish. By pan-searing fresh scad and simmering it in a glossy, ginger-infused soy glaze, you transform a humble staple into an elegant Japanese-inspired meal. Salty, sweet, and perfectly balanced, it’s a gourmet upgrade to your everyday fish dinner.
Equipment
- Deep frying pan or pot
- knife and cutting board
- measuring cups and spoons
- tongs
Ingredients
- 4 pieces round scad (galunggong)
- 2 tbsp cooking oil
- 1 small onion sliced
- 3 cloves garlic minced
- 1 thumb ginger sliced into matchsticks
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tbsp brown sugar
- green onions sliced thinly
Instructions
- Prep and dry the fish. Clean the round scad (galunggong) and pat them completely dry with paper towels. This is a non-negotiable step to ensure a proper sear rather than steaming the fish.
- Sear for texture. Heat cooking oil in a pan over medium-high heat. Sear the fish on both sides until the skin is lightly golden; this helps it stay firm during the simmering process. Remove the fish and set it aside.
- Sauté the aromatics. In the same pan, sauté the garlic and onion until fragrant and softened to build a savory base.
- Add the ginger. Stir in the ginger to release its warm heat and balance the natural oils of the fish.
- Build the simmering liquid. Pour in the soy sauce, mirin, water, and brown sugar. Stir to dissolve the sugar and bring the mixture to a gentle bubble.
- Simmer and glaze. Return the seared fish to the pan. Simmer on medium-low, occasionally spooning the liquid over the fish until the sauce reduces into a thick, glossy, and syrupy glaze.
- Final garnish. Transfer to a plate and top with chopped green onions for a fresh bite and a pop of color.