Fish is a low-fat, nutrient-rich protein source. Here are simple fish recipes you can easily make at home!

Surrounded by the ocean, Japan has enjoyed the many bounties of the sea. There are a variety of fish recipes using different fish. Salmon, sardine, and horse mackerel are commonly used in Japanese home cooking.
Fish is a good source of protein and is low in fat. It contains eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which help prevent blood clots and lower blood lipids. 
As meat and fish have different nutritional benefits, the Japanese approach to menu planning suggests including both in your daily meals for a balanced diet.
While salt-grilled fish is already tasty, with just a few extra steps, you can bring your fish dishes to new levels of flavor.

Salmon Meuniere is a classic in Japanese Western-style cooking (Yoshoku). Lightly coat the salmon fillets in flour, then pan-fry them in butter and finish with a squeeze of lemon juice. To enhance the flavor and remove any fishy odor, season the salmon with salt and pepper and let it rest for about five minutes before cooking. This technique allows the sauce to cling beautifully, resulting in a dish that's both savory and satisfying.

Start with butterflied sardines for this recipe. The seasoning is pretty simple - Kikkoman Soy Sauce and mirin (an alcohol-based seasoning, made from a long process of slow saccharification and aging of rice). The grilled tomatoes and thinly sliced green shiso leaves give it a refreshing flavor profile.
If you have purchased whole sardines, don't fret! Here, we’ll guide you through the preparation process.

Namero is a traditional Japanese dish that fishermen used to cook on their boats by finely chopping fresh fish. The chopped fish is then mixed with miso, ginger, green onions, and shiso leaves. The more you chop the fish, the lighter its texture becomes. As Namero is best enjoyed fresh, be sure to eat it immediately after serving.