Simple Simmered Fish Recipe Once You Learn It
What is your specialty dish?
If asked that, I think I would answer simmered fish, so today I would like to introduce my simple simmered fish recipe.
I hope this will be helpful for those who think simmered fish is a hassle. For the cooking professionals out there,
specialty dish = dish I make often
I would be happy if you read this thinking of it as that.
Simmered fish is easy.
My favorite side dish is simmered fish.
Even when I was a child and had a fever, the thing I wanted to eat was "simmered flatfish".
I want to eat my favorite side dishes deliciously.
Driven by that thought, I tried various ways of making it, and I would like to introduce the recipe I arrived at.
Ingredients (for 2 people)
2 fish fillets
100ml sake
100ml mirin
100ml soy sauce
1 piece of ginger
1 tablespoon sugar
For tools, a frying pan or a pot is fine as long as the fish can be laid out. Use cooking paper as a drop-lid.
In the image, I used Spanish mackerel fillets, but this amount of seasoning is fine for whole fish up to palm size.
For 3 people, use 3 fillets; in that case, you can increase it by adding 50ml of seasoning and 1/2 tablespoon of sugar, and continue adding for 4 or 5 fillets.
If you are worried that it might be too strong, please reduce the soy sauce by 10ml at a time. Slight increases or decreases will not affect the final result.
However, if you follow these measurements, you will end up with a sauce that goes well with white rice.
How to make
① Boil water in a kettle
② Slice the ginger into thin slices about 3mm thick.
(It is also recommended to finely chop a small amount of ginger into strips for topping.)
3. Mix the liquid seasonings first.
Finally, add 1 tablespoon of sugar and dissolve it well.
I use raw sugar.
It is a sugar that can be used just like white sugar.
Any type is fine, but please avoid brown sugar.
4. Pour the boiling water from step 1 over the fish.
Once the surface turns white, pat it dry with a paper towel.
Be careful not to burn yourself.
Doing this removes the fishy odor.
It also removes the slime, and I think this is the easiest way to prepare the fish.
5. Put the seasonings from step 3 and thinly sliced ginger into a pot or frying pan (a cooking utensil large enough to lay the fish out without overlapping) and turn on the heat to medium.
6. Make a drop lid.
While the pot is heating up, cut a piece of cooking paper to make a drop lid.
(You can also use aluminum foil, wood, or a stainless steel drop lid, but after trying various methods, I found that cooking paper yields the most delicious results.)
7. Once the cooking liquid boils, add the fish in a single layer and cover with the drop lid. Set a timer for 10 minutes.
8. After 10 minutes, remove the drop lid.
I added 1/2 of a new onion.
Baste the fish with the cooking liquid.
Continue to reduce the cooking liquid.
When the bubbles become large, it is ready.
Plate it, top with shredded ginger, and it will look like this.
Reusing the Cooking Liquid
If you strain and store the cooking liquid, it becomes a delicious sauce.
You can pour it over white rice or use it as a sauce for tempura bowls.
Furthermore, for those like me who love boiled fish and don't mind eating it repeatedly, it is possible to cook a second batch using the same liquid.
On the second day, the cooking liquid will have reduced and become quite concentrated. It is also delicious if you thin it out a little with sake.
I am taking on the challenge of posting daily for 66 days on Rylan. Since I will likely be using cooking as my topic often, I have compiled them into a magazine.
Some of these weren't perfectly organized as recipes, but I hope this magazine serves as a good reflection for me and helps someone who is struggling with deciding what to cook.♡
Speaking of boiled fish, I also introduced this method before.
Since this is a draft from 9/12/2022, it is a record of the meals I made for myself when I was still living alone.
I also recommend this method.
I had completely forgotten about the possibility of turning my daily cooking into articles. I am grateful for the project that reminded me.
Thanks to Yasu-san, thanks to everyone running along with me, thanks to the cheering squad, and a huge thank you to those who happened to come here today.♡
Thank you all.💞
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