Mom's Simmered Flounder
Mom's Simmered Flounder

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mom's simmered flounder. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mom's Simmered Flounder is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Mom's Simmered Flounder is something which I have loved my entire life.

Here is how to make Simmered Flounder. It can be made quickly and easily using Fish/Seafood. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mom's simmered flounder using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mom's Simmered Flounder:
  1. Take 3 fillets Flounder
  2. Take For the sauce:
  3. Prepare 200 ml Water
  4. Take 2 tbsp Sake
  5. Prepare 1 1/2 tbsp Sugar
  6. Take 1 tbsp Mirin
  7. Prepare 2 tbsp Soy sauce
  8. Take Delicious ingredients to simmer together with the flounder:
  9. Make ready 1 Atsuage, firm tofu

I've learnt small tips that aren't even on cookbooks as I made many mistakes. Make sure you add the fish after the cooking liquid comes to a boil. I had some inexpensive flounder in the freezer, so I simmered it. I usually make this without measuring but this time I measured while cooking.

Steps to make Mom's Simmered Flounder:
  1. Wash and drain the flounder. Use a knife to insert 2 shallow cuts into the black part of the skin.
  2. Combine the sauce ingredients in a frying pan that's large enough to accommodate the flounder fillets without overlapping, and set over heat.
  3. Once the sauce comes to a boil, add the flounder from Step 1, cover with a lid, and simmer over low heat for 10 minutes.
  4. Use a spoon to baste the flounder with the sauce a few times.
  5. Here is how it should look after simmering for 10 minutes.
  6. The fish will fall apart easily, so when it's done, carefully transfer it to your serving plate by flipping over the frying pan.
  7. Add atsuage or firm tofu to the free spaces in the frying pan and simmer together; they will deliciously soak in the juices.

Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets. Bring to a boil over medium-high heat; reduce heat to low. A classic presentation of the Szechuan region - filet of flounder simmered in a boiling spicy broth with sweet potato noodles, bamboo shoots and napa cabbages seasoned with Szechuan pepper corns, chilies and herbs. In this video, I show you how to make Japanese simmered flounder fish dish. It is simmered in delicious soy ginger sauce.

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