Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simmered flounder fish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
It is also one of the easiest flounder recipes. The soft white flesh contains far less fat than other popular fish like salmon. Flounder is a perfect fish for those who need to watch their calorie intake.
Simmered Flounder Fish is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Simmered Flounder Fish is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have simmered flounder fish using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simmered Flounder Fish:
- Take 3 pieces Flounder fish
- Get 150 ml Water
- Make ready 2 tbsp Sugar
- Take 2 tbsp Sake
- Make ready 2 tbsp Mirin
- Make ready 3 tbsp Soy sauce
- Take 5 slice Thinly sliced ginger
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. Simmered Flounder Normally, the rule in Japanese cuisine is to serve a whole fish with the head pointing left, but flounder is always placed pointing to the right. Flounder that is prepared and simmered on the stove, often cooked in alchohol.
Instructions to make Simmered Flounder Fish:
- Put the water and seasonings in a saucepan and bring to the boil.
- Turn the heat to medium, and add the fish and ginger slices. Cover with a sheet of aluminium foil so it fits right over the fish (as a drop-lid).
- Let it simmer for 15-20 minutes so all the flavours blend.
- Transfer to serving plates and enjoy.
This recipe is based off of karei no nitsuke, loosely translating as "boiled flatfish". There is no particular set recipe, but flatfish such as flounders are boiled and simmered in a soy sauce-based broth that is sweetened with sugar. Karei is a watery fish, so is suited for salt-drying and grilling, or it may be immersed in flavored broth. Karei is the basis one of the most favorite nizakana (simmered fish dish) in Japan. Hirame's (fluke) season comes in autumn through winter.
So that’s going to wrap this up for this exceptional food simmered flounder fish recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
