My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce
My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, my family's golden ratio for basic fish simmered in soy sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce. Recently, I have been properly measuring out the amounts for my favorite recipes. And it's proving to be harder and more bothersome than expected.

My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have my family's golden ratio for basic fish simmered in soy sauce using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce:
  1. Take 200 ml Broth (you can also make broth similar to miso by mixing water and dashi stock granules)
  2. Make ready 100 ml Sake…A
  3. Take 75 ml Mirin…A
  4. Get 3 tbsp Sugar…A
  5. Take 50 ml A. Soy sauce
  6. Take 1 Ginger (sliced or cut into thin strips)
  7. Get 1 Fish suitable for simmering such as white fish (the fish shown in the recipe photos include right eye flounder and marbled rockfish

The quality is very good; it's made in a traditional process and is considered a gourmet fish sauce. This fish sauce is not strong-smelling and it's slightly sweet, a little bitter. This professional product used by many top chefs across US. Rock Fish in Butter Ponzu Sauce Homemade Ponzu Sauce.

Steps to make My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce:
  1. Place all of the A ingredients into a level pot or a large frying pan and place over strong heat.
  2. After Step 1 comes to a boil, add the ginger and prepared fish while making sure they don't overlap. Place the pieces so that the side that will face up when served is on top.
  3. Turn the heat down to low, and ladle the broth onto the dishes several times. The fish is not flipped over while cooking, so make sure to cook the top surface first.
  4. Cover Step 3 with a drop lid (or a paper towel), and turn the heat to a high low. Simmer the fish until it cooks through to the center, and it is done.
  5. It takes about 6-12 minutes to simmer in Step 4 after covering with the drop lid. The time will vary depending on the size and thickness of the fish. It took seven minutes to cook the flounder shown in the photo.
  6. Warm up Step 4 before serving. Serve the fish onto a dish, top with some of the broth, and enjoy.
  7. I used 1/3 portions to cook a small scorpion fish.
  8. The fish is thick and difficult to cover with the broth, so cover with a drop lid and a normal lid, turn the heat down to the degree that the broth doesn't boil over.
  9. This fish is small, so it cooked in 5 minutes after covering it with a drop lid. Use a drop lid or drop lid combined with a regular lid accordingly.
  10. If you want to make the accompanying broth richer. I usually make this as written, but feel free to boil down just the broth over a high heat and pour some onto the fish.
  11. Point: Please be careful not to vigorously boil in Step 4. The temperature is perfect if the broth is gently boiling out from around the edges of the drop lid.
  12. Caution: The fish will fall apart easily, so keep an eye on the temperature and the doness of the fish (it also effects the texture).

You can buy ready made ponzu sauce from most Asian groceries, but you can also make it easily at home from soy sauce, dashi stock, yuzu juice (or lemon juice), rice vinegar, and mirin. But in cooking, an easy-to-remember ratio is the golden ratio. For example, the dipping sauce for Tempura in my recipe has the golden ratio. The portion of dashi stock, mirin and soy. Flavor of Fish Sauce Fish sauce vs soy sauce has become incredibly popular for a long time because of the extremely rich flavor.

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