Fish and Seafood Recipes - Braised Flounder (Karei Nitsuka)

Ingredients

• 4 whole flounders, about 200-250g(7 oz) each, cleaned, or 4 white fish fillets 150g (5 oz) each

• 750 ml (3 cups) water

• 1 teaspoon salt 125 ml (l/2 cup) sake

• 125 ml (1/2 cup) soy sauce

• 2 tablespoons mirin

• 3 tablespoons sugar

• 2 1/2 cm (1 in) fresh ginger, thinly sliced

• 120 g (4 oz) fresh spinach, washed, trimmed, and tied in small parcels

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Method:

1. Using a sharp knife, score each fish on one side by making 2 parallel diagonal incisions about 3 cm (1 1/4 in) apart. Turn the fish over, and make 2 more parallel incisions on the diagonal. Make the cuts deep enough to almost touch the bone.

2. 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.  

3. 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. 

4. 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.

5. Place spinach parcels alongside the fish and cook for 30 seconds. Remove from heat.

6. Carefully lift fish and spinach onto serving plates, and spoon some cooking liquid over the top. Serve immediately with steamed rice.