Simmered Flatfish with Ginger
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.
Simmered Flatfish with Ginger
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.
Cooking Instructions
- 1
Bring water to a boil in a pan. Prepare ice water in a bowl. When boiled water, turn off the heat and blanch the flatfish for 10 seconds and immediately plunge into the ice water. Pat them dry with paper towels.
- 2
Combine the sauce ingredients (*) in a pan, bring to a simmer over medium-high heat. Add the flatfish and cook for 5 minutes with a small lid directly on the flatfishes (you can substitute with aluminum foil cut into the size of inner pan).
- 3
Add the ginger and keep cooking with the same lid for 8~10 minutes. Skim off the foam when it rises on the surface.
- 4
※To your taste, after removing the flatfish, simmer the sauce until it thickens a little and pour the sauce over the flatfishes.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Simmered Sardines with Ginger Simmered Sardines with Ginger
I tried a fish dish.Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan
-
Mackerel Simmered with Ginger Mackerel Simmered with Ginger
Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame -
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 -
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 -
Plump Sardines Simmered with Ginger Plump Sardines Simmered with Ginger
Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby -
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 Pacific Saury with Ginger Simmered Pacific Saury with Ginger
I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen -
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 Atsuage with Sweet & Salty Ginger Simmered Atsuage with Sweet & Salty Ginger
I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby -
Ginger miso Steamed Fish Ginger miso Steamed Fish
I love ginger miso pork chops and decided to use a similar sauce for steamed fish. Very simple and perfect for a light and healthy meal. Tastes delicious too!
-
Ginger Steamed Fish with Three-Flavored Sauce Ginger Steamed Fish with Three-Flavored Sauce
Ginger steamed fish is a great dish for relieving cold symptoms.
Translated from Cookpad Thailand -
Steamed Red Snapper with Ginger Steamed Red Snapper with Ginger
I went to the market hoping to find small red snapper to fry with lemongrass and chili, but only large red snapper was available, cut into steaks. I bought two pieces and decided that steaming the fish would be the best way to enjoy it. It’s quick to make and disappears in no time once served.
Translated from Cookpad Vietnam
More Recipes
Comments