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
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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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