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

Name: My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 200 ml Broth (you can also make broth similar to miso by mixing water and dashi stock granules); 100 ml Sake...A; 75 ml Mirin...A; 3 tbsp Sugar...A; 50 ml A. Soy sauce; 1 Ginger (sliced or cut into thin strips); 1 Fish suitable for simmering such as white fish (the fish shown in the recipe photos include right eye flounder and marbled rockfish

cookpad.japan @cookpad_jp

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.
I have uploaded the recipe as an explanation for others and as well as for myself.

-Always put raw fish into boiling broth so the fishiness doesn't transfer to the broth.
-The fish may fall apart easily, so make sure to put it into the pot so the pieces don't overlap.
When making large amounts, cook in a large pot, or make in batches since it will cook quickly. Recipe by *ai*

cookpad.japan @cookpad_jp

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Ingredients

4 servings

200 mlBroth (you can also make broth similar to miso by mixing water and dashi stock granules)
100 mlSake...A
75 mlMirin...A
3 tbspSugar...A
50 mlA. Soy sauce
1Ginger (sliced or cut into thin strips)
1Fish suitable for simmering such as white fish (the fish shown in the recipe photos include right eye flounder and marbled rockfish

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Steps

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).