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Braised Flounder Recipe

1 year ago

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 Braised Flounder (Karei No Nitsuke)
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Prep Time 20 minutes
Cook Time 10 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1 Using a sharp knife, score each fish on one side by making 2 parallel diagonal incisions about 3 cm (1¼ in) apart. Turn the fish over, and make 2 more parallel incisions on the diagonal. Make the cuts deep enough to almost touch the bone.
  2. 2 Combine the water, salt, sake, soy sauce, mirin and sugar and bring to a boil in a deep skillet. Add the fresh ginger and cook for 30 seconds.
  3. 3 Place fish in a single layer in the water, overlapping heads and tails as necessary. When liquid returns to a boil, reduce heat to low and cook fish for 2 minutes.
  4. 4 Spoon liquid over fish but do not turn fish over. Cook for another 3 minutes, continually basting, until the fish flakes easily with a fork.
  5. 5 Place spinach parcels alongside the fish and cook for 30 seconds. Remove from heat.
  6. 6 Carefully lift fish and spinach onto serving plates, and spoon some cooking liquid over the top. Serve immediately with steamed rice.

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