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Braised Flounder

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Braised Flounder

Serves : 4
Preparation time : 20 minutes
Cooking time : 10 minutes

Ingredients :

4 whole flounders, about 200-250g each, cleaned, or 4 white fish fillets 150g each
750ml water
1 teaspoon salt
125ml sake
125ml soy sauce
2 tablespoons mirin
3 tablespoons sugar
21/2cm fresh ginger, thinly sliced
120g fresh spinach, washed, trimmed, and tied in small parcels

Method :

Using a sharp knife, score each fish on one side by making 2 parallel diagonal incisions about 3cm apart. Turn the fish over, and make 2 more parallel incisions on the diagonal. Make the cuts deep enough to almost touch the bone.
Combine the water, salt, sake, soy sauce, mirin and sugar and bring to a boil in a deep skillet. Add the fresh ginger and cook for 30 seconds.
Place fish in a single layer in the water, overlapping heads and tails as necessary. When liquid returns to a boil, reduce heat to low and cook fish for 2 minutes.
Spoon liquid over fish but do not turn fish over. Cook for another 3 minutes, continually basting, until the fish flakes easily with a fork.
Place spinach parcels alongside the fish and cook for 30 seconds. Remove from heat.
Carefully lift fish and spinach onto serving plates, and spoon some cooking liquid over the top. Serve immediately with steamed rice.

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