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Before you jump to Easy Simmered Flounder recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already realize that the body requires a heart that is strong and healthy. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already understand that regular workout and a healthy lifestyle are important in terms of the total health of your heart. Are you aware, however, that several specific foods are great for improving the health of your heart? In the following paragraphs, you will learn which foods are good for your heart.
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We hope you got insight from reading it, now let’s go back to easy simmered flounder recipe. To make easy simmered flounder you only need 6 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Easy Simmered Flounder:
- Take 2 pieces Flounder
- Get 2 tbsp Cooking sake
- Provide 2 1/2 tbsp Mirin
- Provide 200 ml Water
- Use 15 grams Ginger
- Take 2 tbsp Soy sauce
Instructions to make Easy Simmered Flounder:
- 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.
- 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).
- Bring the sake and the mirin to a boil in a pot to cook away the alcohol.
- 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.
- Grate the ginger and add to the pot. (Julienned or sliced would be fine too. You can increase the amount if you want.)
- Add the flounder, being careful to not let the pieces overlap (the pieces are not completely submerged).
- When it comes to a boil again, move around the pot to let the pieces bathe in the cooking liquid.
- Add the soy sauce.
- Fold aluminum foil or parchment paper as in the picture. Poke a hole in the middle.
- 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.
- Simmer for 10-15 minutes, depending on the thickness of the pieces. Tip 3: Do not turn the pieces over. It'll fall apart.
- Remove from the pot using a spatula and put on a serving dish.
- 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.
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