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'Tis the season for simmered flounder with wakame

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Early spring is the season for various kinds of white fish suitable for use in lightly simmered "nitsuke" dishes.
"Nitsuke is eaten by dipping the fish in the sauce. The cooking liquid should not seep into the fish," says cooking expert Tatsuo Saito.
He uses "komochi-karei," or flounder with roe, but separates the roe from the fish. That prevents the fish from becoming overcooked while waiting for the roe to be done.
Key to the dish is blanching the fish with boiling water before cooking to clean the surface and enhance the flavor.
photo
(Lightly simmered flounder and roe with wakame seaweed)

INGREDIENTS:
(serves two)

* 2 slices of flounder (170 grams per slice)
* 30 grams salted wakame seaweed
* 15 grams ginger
* Sauce ingredients (150 cc water, 50 cc sake, 2.5 Tbsp sweet mirin sake, 1.5 Tbsp sugar, 2.5 Tbsp soy sauce)

METHOD:

Pull out roe and make an incision in its thin skin. Make incisions on the thickest part of the fish on both sides.

Place fish in a bowl and pour boiling water over it. Once the surface of the fish turns whitish, immerse in cold water. Gently remove blots and sliminess by hand. Pat dry.

Soak seaweed in water, cut into bite-size pieces and add to fresh boiling water. When the color turns bright green, remove immediately and place in cold water. Drain. Slice ginger. Make a drop-lid by cutting wax paper in a circle sized to fit the pot. Cut a hole in the center.

Place sauce ingredients and ginger in a pot or frying pan and bring to a boil. Add the fish and roe. Cook with the drop-lid over medium heat for five minutes. Small bubbles should emerge all over and cover the entire fish. Skim off any scum.

Remove the drop-lid and add seaweed. Cook for another three minutes until the fish turns glossy, while spooning the cooking liquid over the fish. Serve in a bowl with sauce.

By JS on Mar 20, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。