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

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

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

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

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

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

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

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

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

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

I didn't like making simmered fish, but I was taught this recipe for a simple yet delicious simmer. I tried it out and it was delicious, so it won me over.If you don't have sashimi soy sauce, use 3 tablespoons of regular soy sauce. Recipe by classy

You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish.Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in.

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

This is our go-to Japanese dish.If you over-simmer the cod, it'll dry out, so watch as it cooks. Recipe by Gochitora

I wanted to easily cook simmered fish using the same amount of ingredients to make the sauce.Decide your best simmering time, since each kitchen is different. If you are using big fish or thick fillet, use 400 ml of water and increase the seasonings to 4 tablespoon each. For as much as it fills the frying pan. Recipe by Naomoka

I ordered some flounder cutoffs online, so I tried my hand at making this. This is a dish that makes me glad that I'm Japanese.You can use any cutoffs you like, not just flounder. Recipe by ochikeron

I usually make this simmered red sea bream for my family.It's very simple and delicious and my family likes it very much.There isn't much sauce, so watch the heat and make sure it doesn't burn.I used store bought ginger in a tube, but you can use freshly grated ginger. Recipe by Kanchan1210

A standard recipe in our household that I learned from my mother. This is also delicious made with winter flounder.Step 1: Large eggs don't soak in the juices well, so remove them from the fish and simmer separately.Step 2: Simmer while repeatedly pouring the juices over the flounder.Step 3: You can use aluminum foil with a hole opened up in it for the lid. Adjust the sugar content to your liking. Recipe by Yuuyuu0221

I prefer simmered fish to teriyaki.It's best to pour hot water on the fish, so do not skip this step. If you're feeling iffy about the odor of the fish, give this a try! Recipe by Kiki mama

I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.Make sure you cover it with a paper towel and put the lid on when simmering. Recipe by Suri-kubo

My mother learnt how to cook from my grandmother. I learnt this dish from my grandmother. When we got married my husband said 'This braised fish tastes similar to my grandmother's.' I was glad he liked it.Use any white meat fish. I like sea bream for this dish. By cooking the tofu with the fish the tofu will absorb the flavour of the fish. Add the komatsuna at the end and do not overcook, so it retains its crispy texture. Recipe by Maki Kaoru

I had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.Be careful with the spikes of the fins and gills.This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

The recipe I found in a cookbook was not to my liking, so I tested and settled on this!At Step 4, don't leave the pot alone! It will probably burn. Recipe by Kapibara kasan

Flounder is rare in Florida, specially in Miami. My buddy caught this beauty at Bal Harbour Miami Beach 2 days ago and asked me if I wanted the fish , so I accepted and here is a very simple and delicious way to enjoy this special fish.

Fish that easily falls apart can be cooked beautifully by simmering first with water and sake!The origin of this recipeI wanted to eat simmered fish!

Our chef Kuniyoshi Ohtawara shares his favorite recipe for Madai no Nimono (Simmered Sea Bream)! This delicious stew filled with red sea bream and daikon is very nutritious. With this recipe you can’t go wrong!

We're lucky to live on the coast and have access to fresh seafood. What's even better... catching it yourself! My husband and I both love to go fishing and one of his hobbies is flounder gigging. He has become really good at it and that means an abundance of fresh fish. YUM! So, I have been trying to come up with new recipes. This was my latest and by far the very best flounder I have ever had. It's stuffed with crab meat and veggies, then topped lightly with a crunchy topping. When served up with simple roasted asparagus and a few seared scallops you'll think you're dining in a five star restaurant on the beach.Please visit my website https://kimberlyscooking.com for more recipes and dinner ideas.

Sea bream fillets are naturally delicious, but the offcuts are also yummy.The fish I used was quite small, so adjust the amount of seasoning depending on the size of the fish. Recipe by Usshi

We like eating traditional Japanese dishes in our family, and this recipe is one of our favorites.Add the halibut to the sauce when it's boiling to avoid the fishy odor.Please double the amount of water and other condiments if you have lots of fish. Recipe by Pukuttopukumaru