It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Normally, people take the wasabi and dip soy sauce here, right? But for me, it means a more traditional way. A piece of the fish, dip — put the soy sauce and wasabi on the middle of the fish.

5. Steam for 7 to 9 mins (adjust according to the size of the fish). 6. For the sauce, add 3 tablespoons of light soy sauce to a bowl, 1 tablespoon of rock sugar, 1 tablespoon of brown sugar ...

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...