Simmered fish, so moist and tender. A simple way to make a classic dish.
Photographed by JUN NAKAMURA
Calorie count is per serving.
Ingredients (Serves 2)
- 2 fillets flounder
- 2-3 wakegi Welsh onionsNote
*Cut into 3-4 cm lengths. Japanese leeks could be used instead.
- 1/2 piece ginger
- 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.