Pittsburgh-style Nizakana

Ingredients

In the Pittsburgh-style adaptation of Nizakana, we incorporate local ingredients and spices to infuse the dish with the flavors of the city. The original Japanese dish is typically prepared with soy sauce, mirin, and sake, while our Pittsburgh-style version incorporates local spices and herbs to create a unique flavor profile. Additionally, we use a variety of seafood commonly found in the rivers and lakes of Pittsburgh, such as trout and catfish, to give the dish a local twist. We alse have the original recipe for Nizakana, so you can check it out.

• 500g (1.1 lb) salmon fillets 500g (1.1 lb) salmon fillets
• 500g (1.1 lb) trout fillets 500g (1.1 lb) trout fillets
• 500g (1.1 lb) catfish fillets 500g (1.1 lb) catfish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the minced garlic, grated ginger, bay leaves, paprika, dried thyme, dried oregano, black pepper, and salt to the pot. Stir well to combine and cook for an additional 2 minutes.
3. 3.
   Pour in the fish or vegetable broth, Worcestershire sauce, and tomato paste. Stir until the tomato paste is fully incorporated into the broth.
4. 4.
   Gently place the salmon, trout, and catfish fillets into the pot, ensuring they are submerged in the broth. Bring the broth to a simmer and cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Remove the bay leaves from the pot and discard. Sprinkle the chopped parsley over the fish.
6. 6.
   Serve the Pittsburgh-style Nizakana hot, accompanied by lemon wedges for squeezing over the fish. Enjoy!

Treat your ingredients with care...

• Salmon, trout, and catfish — Ensure the fish fillets are fresh and of high quality. Remove any bones before cooking.
• Worcestershire sauce — Use a gluten-free Worcestershire sauce if following a gluten-free diet.

Tips & Tricks

• For an extra Pittsburgh touch, serve the Nizakana with a side of pierogies.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the broth.
• Experiment with different types of local fish available in Pittsburgh for a unique twist.
• Serve the Nizakana with a side of crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Pittsburgh-style Nizakana in individual bowls, ensuring each serving has a generous amount of fish, vegetables, and broth. Garnish with a sprinkle of fresh parsley and a lemon wedge on the side for squeezing over the fish.

Presentation advice

To enhance the presentation, arrange the fish fillets neatly in the bowl and place the colorful vegetables on top. Drizzle a little extra broth over the fish for a glossy finish. Serve with a side of pierogies and a slice of lemon on the rim of the bowl for an appealing touch.