Easy Simmered Flounder
Easy Simmered Flounder

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy simmered flounder. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy Simmered Flounder is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Easy Simmered Flounder is something which I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Easy Simmered Flounder. My father goes fishing often, so I learned how to cook many kinds of fish and this is one of them. I've learnt small tips that aren't even on cookbooks as I made many mistakes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook easy simmered flounder using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Easy Simmered Flounder:
  1. Take 2 pieces Flounder
  2. Get 2 tbsp Cooking sake
  3. Get 2 1/2 tbsp Mirin
  4. Make ready 200 ml Water
  5. Prepare 15 grams Ginger
  6. Get 2 tbsp Soy sauce

But my family likes it very much, so I measured the amounts and cooking time, and made up this recipe! Flounder falls apart easily while simmering. But using a frying pan and spatula,. Butter, white wine, and seasoned bread crumbs are used to flavor these flounder fillets, which are baked on aluminum foil for easy cleanup..

Steps to make Easy Simmered Flounder:
  1. The flounder I used this time had eggs. To cook, you want to use a pot large enough that the fish pieces can fit side-by-side without overlapping. A frying pan would work fine.
  2. Make a slanted cut across the side which will be facing up (this is for decoration as well as to speed up the cooking time).
  3. Bring the sake and the mirin to a boil in a pot to cook away the alcohol.
  4. When you can no longer smell the alcohol, add the water and bring to a boil again. Tip 1: always add the fish to the pot when it is boiling. Otherwise, the fishy smell will remain.
  5. Grate the ginger and add to the pot. (Julienned or sliced would be fine too. You can increase the amount if you want.)
  6. Add the flounder, being careful to not let the pieces overlap (the pieces are not completely submerged).
  7. When it comes to a boil again, move around the pot to let the pieces bathe in the cooking liquid.
  8. Add the soy sauce.
  9. Fold aluminum foil or parchment paper as in the picture. Poke a hole in the middle.
  10. Use the folded aluminum as the otoshibuta. Tip 2: The otoshibuta will create convection, so that the parts that aren't submerged will cook through also.
  11. Simmer for 10-15 minutes, depending on the thickness of the pieces. Tip 3: Do not turn the pieces over. It'll fall apart.
  12. Remove from the pot using a spatula and put on a serving dish.
  13. Reduce the cooking liquid to your liking and top the fish with it to finish. Tip 4: It will burn if you reduce with the fish still inside.

This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets. Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine. Baked Haitian Fish Baked Haitian fish fillets. Delicious and very healthy with a bit of a kick!. This baked stuffed flounder is easy to make ahead and serve to your guests.

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