Thursday, April 19th, 2012 | posted by mike
Serves 2
1-1 1/2 lb whole flounder, scaled, gutted and gilled
Grated ginger for garnish
Simmering stock
2 cups dashi stock (we used instant hondashi granules (1 1/2 t for 2 cups water) – you can make fresh with kombu and bonito flakes but for ease and convenience the instant will work well for this recipe
1/3 cup mirin
1/3 cup soy sauce
2 t sugar
2-3 thin slices ginger
Make a slice down the center (along the spine) of flounder on the top, or dark side
Add stock to a shallow pan, large enough to fit the flounder
Bring to boil then turn heat to a low simmer
Add flounder and cover with lid
Simmer for 5 – 7 min or until fish is just opaque to the bone
Serve on a platter, spoon simmering liquid over fish and garnish center of fish with grated ginger
The meat of this flatfish will slide right of the bone. Slowly enjoy, watching for any small bones. When finished with one side, pull the spine out and the bottom half will be pretty much bone free.
[...] Pub Cookbook” by Mark Robinson. There are many interesting recipes in this book. We tried the simmered flounder Edo style because we get the nicest whole Georges Bank flounder every week and we’re always looking for new [...]