Super-Simple Foolproof Flounder Simmer

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

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 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

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 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

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

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

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

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

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 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

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 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

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

natural flavor

I was hungry and made up a recipe on the spot amd loved it

お酒のあてや、あと一品って時に良いですよ☆簡単なので冷凍ホタテがあれば、ぱぱっと作れちゃいます(*'ω'*)☆

Out of all of the times I have made this, I have finally settled on these amounts. Since all you basically have to do is simmer the fish in the sauce, it's really easy.You can make this in a pot as well. Recipe by Chibibou mama

A variation of a recipe I learned from my mother. I used regular miso for this, but it's also delicious if you use plum miso and reduce the sugar.Step 1: If you're concerned about any fish smell, pour hot water over it.Step 3: Please boil while pouring the miso sauce over it. You can also use a frying pan. Please adjust the soy sauce and miso as desired. Recipe by Yuuyuu0221

浸けて揚げるだけの簡単唐揚げです。子供も完食です☆小さい魚なら何でもこの作り方でいけちゃいます！味がしっかりついてます

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 think this is a very common recipe, but I wanted to upload a recipe on COOKPAD, so I tried making this.For the vegetables, I think anything is fine. Please use whatever you have in your refrigerator. Recipe by Tanshin funin no ryourinin

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

This Amazing fish recipe is savory, creamy and quick. It works with almost any type of fish. It's sure to become a family hit and you'll be saying WOW! that's some dang good fish.

It's easy on the wallet, but it's so good you'll be begging for more!It's so easy, you only need a frying pan!Use your favorite seasonable vegetables plus lots of mushrooms. The moisture from the vegetables alone will flavor the dish! For 4 to 5 servings. Recipe by Usagimam

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

2015・6・1二回目の話題入りに感謝♫クックパッド「夏レシピ」掲載♫フライパンで簡単にカレイの唐揚げ。

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.

There are many light fish recipes, I wanted to eat a one simmered in a heavier sauce.The only hint I have is that the flesh breaks easily, so be careful. The sauce is really tasty. Recipe by Tatakaukokkusan