Simmered Flounder

Simmered fish, so moist and tender. A simple way to make a classic dish.

Simmered Flounder
Photographed by JUN NAKAMURA

Recipe by
Shinko Shimizu






Calorie count is per serving.

Ingredients (Serves 2)

  • 2 fillets flounder
  • 2-3 wakegi Welsh onions

    *Cut into 3-4 cm lengths. Japanese leeks could be used instead.

  • 1/2 piece ginger
  • [Simmering liquid]

    • 1 1/2-2 tsp sugar
    • 65-70 ml water
    • 65-70 ml sake
    • 65-70 ml mirin
    • 1 rounded tbsp soy sauce



Combine the [Simmering liquid] in a frying pan that is just large enough to lay the two fillets side by side. Bring the liquid to a gentle boil and add the fillets.


The liquid needs to be heated before adding the fish, to prevent the fish from having a distinctly fishy smell. Adding the fish to a gently boiling liquid seals the surface and traps the umami inside.


Turning the fish over while simmering may cause crumbling. To avoid this, use a spoon or ladle to occasionally spoon the [Simmering liquid] over any uncovered areas.


Peel the ginger and cut into thin slices. Place over the fillets and cover with [Simmering liquid].


Moisten a drop-lid and place on top of the fish. Simmer at medium heat for 10-15 minutes. Occasionally remove the drop-lid to spoon the [Simmering liquid] over the fish.


Using a drop-lid forces the liquid to circulate while preventing evaporation. It also holds the fish in place so that it won't jump around and crumble. Use a drop-lid that's one size smaller than the pan.


Insert a bamboo skewer into the roe. If it comes out clean, add the wakegi and simmer briefly. Use a spatula to carefully remove and plate up the fish. Garnish with wakegi and ginger, placing them in front of the fish. Drizzle the [Simmering liquid] over the dish in a circular motion.


[Three points for simmering flounder]
1. Place the fish in a gently boiling liquid.
2. Occasionally spoon the liquid over uncovered surfaces.
3. Use a drop-lid.