Easy Simmered Flounder in a Frying Pan
I was making simmered flounder without much thought.
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, you can make this very nicely!
You don't add any water to the sauce, so it's rich and delicious. Recipe by Atorie sara
Easy Simmered Flounder in a Frying Pan
I was making simmered flounder without much thought.
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, you can make this very nicely!
You don't add any water to the sauce, so it's rich and delicious. Recipe by Atorie sara
Cooking Instructions
- 1
If you are using frozen flounder, place the pieces in a frying pan, and pour hot water to cover the fish to remove their fishiness. Bring to a boil, and drain the hot water immediately.
- 2
Line the sides of the flounder with the Japanese leek and ginger.
- 3
Pour the sauce over the flounder. Cover with a lid, and bring it to a boil over medium heat. Then, turn down the heat to low, and simmer for 10 minutes.
- 4
When you open the lid, it should look like this. Simmer for about 10 minutes, uncovered, until there is not much sauce left in the pan.
- 5
When the fish has absorbed the flavor well, it's ready! Be careful not to let the fish burn while simmering.
- 6
Using a spatula, scoop the fish gently from the bottom, and serve onto a plate. Be gentle with the fish as it may fall apart. Garnish with ginger and Japanese leek to taste.
- 7
Whole flounder version: Make a cross cut on the black skin with a knife. Simmer it with the white skin side facing down. Don't flip it over.
- 8
Simmered Flounder with Roe: Same with the "whole flounder version". The roe will be cooked through properly.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Simmered Flounder Made in a Frying Pan Simmered Flounder Made in a Frying Pan
My mother told me that I had to use a large saucepan when making simmered dishes, but I had trouble when cooking fish, because I couldn't turn it over easily. I thought it would be better in a frying pan, after all, a frying pan is large and wide and the fish won't burn. I tried it and it worked fine. Now, I always make fish dishes in the frying pan.It can be tricky to turn the fish over, so I used a spatula. It's easier if you use the edges of the pan to help you. The fish won't burn in a non-stick frying pan, so even beginners will find this easy. The fish will crumble if you leave the heat on high, so be careful. Recipe by cleam
-
Simmered Flounder Simmered Flounder
I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen -
Easy Simmered Flounder 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.Make sure you add the fish after the cooking liquid comes to a boil. It is cooked quickly with a relatively small amount of cooking liquid using the convection created by the otoshibuta. Don't flip over the fish as it will fall apart. The side of the fish that will be facing up when you serve it will be the side that is facing up when you cook. Do not reduce the cooking liquid too much with the fish in it. You won't mess up. Recipe by Korinontamaru -
Simmered Flounder Simmered Flounder
Through much trial and error I was able to come up with a tasty way to enjoy plain flounder.Mind the fish doesn't crumble when you are transferring it to serving plates. Recipe by Ryouri daisuki danshi -
Simmered Flounder Fish Simmered Flounder Fish
I uploaded this to remind me of the ingredient amounts required to make the most delicious sauce.It's easy, so there's nothing to say really. Recipe by Setsumika -
Mom's Simmered Flounder Mom's Simmered Flounder
I made this recalling the flavor I'd eaten at home.This has a light sweetness that goes well with flounder, not a rich flavor that would go with sea bream.Adjust the amount of the sauce depending on the size and number of the flounder fillets. For 3 fillets. Recipe by Hokkori-no -
Lightly Flavored Simmered Flounder Lightly Flavored Simmered Flounder
My wife said she wanted to eat some tender fish.Adjust the sweetness and saltiness to your liking to make this a simmer that'll bring joy.Choose a thick cut of flounder for the best tenderness. Recipe by Da chef -
Simmered Flounder Offcuts Simmered Flounder Offcuts
On my way back from fishing I stopped into a fish market by the bay. I found some flounder offcuts that were pretty cheap, so I bought them. Had to put them to good use.The tofu is the heart of this dish.Garnishing with sansho leaves gives it an even more authentic touch. Recipe by MuryouanUKI -
Easy Soy Sauce Flavored Flounder in a Frying Pan Easy Soy Sauce Flavored Flounder in a Frying Pan
I wanted to make something with just a small amount of simmering sauce. When I tried simmering the fish in a frying pan, it came out delicious.Don't simmer the fish over high heat, but keep the it around medium when boiling for 15 minutes. Otherwise, the flesh of the fish will fall apart, so please be careful. Recipe by Rivarobauwau -
Simmered Flounder: Preparation Simmered Flounder: Preparation
Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down.If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one.I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste. For 2 servings. Recipe by nyatto -
Super-Simple Foolproof Flounder Simmer Super-Simple Foolproof Flounder Simmer
The flavor for this fish is what our family's been using for a long time.It's pretty easy, so please have a try!Occasionally swirl the pot gently.But you don't have to if you're busy! Recipe by Tukishima Mio -
My Mother's Too-Easy Simmered Flounder My Mother's Too-Easy Simmered Flounder
My mother taught this to me since I had never simmered fish before.Don't use any water!!Without water, the flavors will absorb nicely. For 4 servings. Recipe by Aimomo
More Recipes
Comments