Simmered Flounder Edo Style

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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 minutes 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.

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Monahan's Seafood

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