Simmered Cod

煮崩れしやすい魚は水と酒で最初に煮ると、綺麗に煮ることが出来ますよ！

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

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 bought some cheap cod fillets, so I made it on a whim.The fish prepping is very important! Recipe by MIKUpon17

I had some tomato sauce, so I used it for a fish recipe that goes well with bread.Stir fry the vegetables thoroughly before adding the tomato sauce.I used bottled tomato sauce, so I didn't season with salt. Recipe by hannoah

Easy and delicious! Let the Cod shine!

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

How to make Miso Cod.Saikyozuke (Saikyoyaki) in Japanese.https://youtu.be/8Ot4VMLyHGU

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 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

Super simple, easy to make. Never had the one at Nobu’s, but I’m sure it’s wayyy cheaper!

This is one of our best recipes and a perfect example of the Mediterranean Diet. It's made with highly nutritious, quality ingredients packed with health benefits, and topped with a splash of Extra Virgin Olive Oil and a dash of spices for extra flavor.This recipe isn't just simple and tasty, it's also low-fat, so we recommend putting it on the menu at your house at least twice a week.

Merece la pena emplear un poco más de tiempo y hacer un buen pil pil. Con tan solo cuatro ingredientes se consigue un plato exquisito...un buen bacalao, aceite de oliva virgen, ajos y guindilla.Se dice que el nombre del pil pil viene del sonido producido durante el confitado del bacalao, al estallar "pil" algunas de las burbujas de albúmina que suelta el pescado.El bacalao es un pescado de bajo contenido graso y rico en proteinas de alto valor biológico.

The Portuguese have over a 1000 ways of using salted cod. Its traditionally one of the most common types of fish used in Portugal.

This recipe was passed down to me by my grandmother. I'm uploading it here so I can remember it. She used to make this for me from time to time. It's a western-style dish.Any kind of white fish should work well with this recipe. Recipe by Obaachan daisuki

I love this combination of flavors for all kinds of seafood, including squid. My mother used to make this for me when I was growing up.Make sure to pan fry it until golden brown, then flip over.Cod falls apart easily when cooked, so use a spatula.If the fish is very thick, put a lid on the pan to make sure it cooks through.You can use any kind of fish you like, but if you use salted salmon or other salty fish, reduce the amount of soy sauce. For 2 servings. Recipe by Chiton

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 bought some cod on sale and husband wanted it crispy. Found this recipe on Raleys.com and modified it to our taste.

Cod fillets covered with spices and drizzled with lime butter, a flavorful and tender keto and low carb fish meal just couldn’t get any easier than this!

用了2種蔭瓜，黑色的是蔭瓜罐頭略鹹！黃色的是市場買老闆自己醃漬的“蔭瓜”鹹甜鹹甜的，蒸魚或是炒瓜仔肉都很好吃！一般這種長型魚電鍋放不下，要切半！或是用炒鍋蒸！使用蒸汽烘烤爐就很方便，一整隻都放的進去！

โอว ดูเนื้อปลาสิครับซาร่า ขาวเซ็กซี่ขนาดนี้ น่ารังแกด้วยลิ้นจริงจริ๊ง55 อ้อ วันมีเรื่องจะเล่าให้ฟังครับ แอตแลนติกค็อดเป็นปลาราคาปานกลางและรสสัมผัสไม่มันเท่าปลาหิมะ เนื้อมีส่วนคล้ายปลาหิมะแต่ไม่นิ่มขนาดใช้ลิ้นบดๆแล้วแตกได้แบบปลาหิมะ...พักหลังผมไม่ค่อยซื้อปลาหิมะ และถ้าไปร้านอาหารที่สั่งเป็นเซตก็เลี่ยงเมนูปลาหิมะ เพราะเจอบางร้านใช้ปลาน้ำมัน(Oilfish)ขายเป็นปลาหิมะ(Sable/Black Cod)...Oilfishราคาถูกมากและหลายประเทศประกาศเป็นปลาใช้อุตสาหกรรมสะกัดน้ำมันหล่อลื่น ไม่ให้ใช้เป็นอาหารคน..,เอาง่ายๆถ้าเจอร้านไหนที่ปลาหิมะย่างซีอิ๊วเนื้อหยาบแต่มันเยอะเหมือนปลาหิมะแท้ สันนิษฐานว่าน่าจะเป็นOilfish...ส่วนพวกแช่แข็ง ถ้าแว่นเล็กกว่าฝ่ามือและมีเส้นอมเหลืองบนหน้าตัดเนื้อขาว เป็นOilfishแน่นอน (ปลาOilfishตัวเล็กกว่าปลาหิมะแท้) ปล.โดยส่วนใหญ่แล้ว ปลาหิมะแท้จะไม่โละเกร็ดครับ เพราะเกล็ดเป็นเอกลักษณ์ โชว์ความเป็นของแท้ ส่วนปลาหิมะเทียมจะเลาะเกล็ด เพื่อมั่วนิ่มเป็นหิมะแท้ ราคาต่างกันหลายเท่า ถ้าเจอปลาหิมะราคาเท่าปลาค็อด ก็ต้องระวัง น่าจะเป็นปลาOilfish (ซึ่งถูกกว่าปลาค็อดอีก

たらとキノコ類のたくさん入ったホイル焼き♥もちろんたらも美味しいけど野菜もとっても美味しい１品です♬*゜

I used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe.The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks.It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo

This has got to be one of the simplest, yet most tasty fish recipes I've yet to make! Coating with the mayo not only helps the crumbs to stick but keeps the filets moist so they don't dry out. The fish and sauce pairs nicely with spaghetti squash lightly tossed with a bit of coconut oil, salt & pepper; and green beans. I thought the lemon butter sauce was heavenly served over all of it!

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

Made this last night. A change from the usual baking and worth it.

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

This fish dish poaches thick fresh cod fillets in an asian flavored butter broth. The fish cooks gently in the broth to produce incredibly moist flavorful fish. We served it over angel hair pasta but rice or even crusty bread would be great with the delicious broth.