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

A classic Japanese yellowtail dish out that brings out the wonderfulness in Japanese cuisine!

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

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

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

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

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!

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.

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

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

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora