Simmered Flounder in Ginger Soy Sauce Recipe
Ingredients:
- 1 pound skinless flounder (sole or other white-fish) fillets
- Basic steamed rice
- 1/2 cup light Japanese soy sauce (usukuchi shoyu)
- 1/2 cup sea vegetable and bonito stock or water
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tablespoon sake
- 2 (1/4-inch) slices ginger root
- 3 green onions
How to cook Simmered Flounder in Ginger Soy Sauce:
- Steam rice and keep warm.
- Combine soy sauce, stock, mirin, sugar, sake and ginger root in a 10-inch skillet. Smash the green onion to flatten; add 1 to the skillet. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 10 minutes. Discard ginger root and onion.
- Add the flounder fillets. Cover with a wooden drop lid or an oiled circle of parchment paper. Simmer 5 to 8 minutes or until fish changes from translucent to opaque.
- Meanwhile, use the sharp point of a knife to cut the remaining green onions into shreds. Drop into iced water.
- Remove fish from heat. Spoon sauce over the simmered flounder. Cool 5 minutes.
- Spoon portions of fish and sauce over bowls of hot rice.
- Garnish with onion shreds.
Notes:
The Simmered Flounder in Ginger Soy Sauce recipe very easy to prepare and so good!
The Japanese name for this recipe is Karei No Nimono.
This recipe for Simmered Flounder in Ginger Soy Sauce serves/makes: 4
The Simmered Flounder in Ginger Soy Sauce (Karei No Nimono) recipe is adopted from The Japanese Cooking for the American Table.Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Japanese (more Japanese recipes)