Hi everyone. I'm Jinta from Japan.
In this article, I will introduce the basic method of making simmered fish. This time, I will use flatfish fillets.
Even if you say "the basic method", how to make simmered fish is so many way depens on person. There are various way of the pretreatment, the type and amount of seasoning, and the cooking. People's tastes are different. And I think this is in a sense interesting.
Even so, I think it's good to have your own recipe. Since you can start making it right away, it will save your time. It's a hassle to investigate how to make it every time, isn't it?
I've tried various methods so far, and if it comes to "for home use", the way I introduce this time is delicious enough! Although cooking is relatively easy, I want to make it to be as delicious as possible. But I will pay attention to the following points.
OK. Let's get started.
Ingredients (for 4 people)
- 4 pieces of flatfish
- ☆1.5 cups of water (depending on the size of the pot)
- ☆0.5 cup of Sake
- ☆0.25 cup of mirin
- ☆3 Tbsp Sugar
- ☆3 Tbsp Soy sauce
- 2 Tbsp Soy sauce (for finishing)
- 1 piece of ginger
1 cup = 200ml
1 Tbsp = 15ml
How to make simmered fish
- Cut the ginger into thin slices. If you want to prevent the fish skin from tearing, make a cut in the cross.
- Lightly boil the flatfish fillet with hot water just before boiling. After you take it in cold water, clean the dirt on the surface.
- Put the broth of ☆ in a frying pan, and when it is boiled, add the fillet.
- Drop the paper and use it as a lid, and simmer for less than 10 minutes while sprinkling the broth.
- Place the fillet in a dish
- Boil (concentrate) the remaining broth over high heat
- Sprinkle the broth on the fillet
Photos and commentary
Cut the flatfish into a size that is easy to eat.
Point ①. Boil the fillet 5 seconds with 80-90℃ hot water (just before boiling) . It is OK if the surface is white. This is for making it easier to remove residual dirt such as uroko and blood, and remove odors together with slime.
Put into ice water and cleanly remove dirt. In particular, blood clots are a source of bitterness, so it is better to remove them for a delicious finish.
Next, boil the ☆ broth.
Put the flatfish fillet. As a guide, the amount of broth should be about half the height of the fish. (By the way, since it has been boiled once, I think it's okay to start heating the broth and fish at the same time.)
Point ②. Drop the paper and use it as a lid, and sprinkle the broth on it. It's a good idea to keep the fish heating time to around 10 minutes (because most fish become stiff if heated too much). The recipe is to reduce the amount of broth so that the heating time is shortened. By dropping the paper with a lid and sprinkling the broth on it, it will be heated evenly without collapsing.
After boiling to a certain extent, add the remaining 2 tablespoons of soy sauce for flavoring.
Point ③ Take out the fish and boil down the broth at once at the end. I think boiled fish is a dish that is eaten by entwining the meat of the fish with the broth, so I like the one that is thick and sticky.
Serve the fillet in a dish.
Finally, sprinkle the broth. This completes.
it is a thick flatfish. So nice!
I'll have it entwined with the broth.
Flatfish is relatively hard to get stiff depending on the type, so it is ideal for boiling. This flatfish also has a thick body and is very delicious.
In this article, I introduced how to make simmered flatfish. If you don't have your own way of making it, I think it's a good idea to use this method as a reference. If you feel taste is thick, you can reduce the amount of soy sauce, and if you want shine, you may want to increase the mirin. I hope it helps.
How about these articles?