Flounder Simmered in Ginger Soy Sauce (Karei No Nimono)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic cooked rice 1/2 cup light soy sauce (usukuchi shoyu) 1/2 cup sea Vegetable & Bonito Stock or water
1/4 cup mirin 1/4 cup sugar 1 tablespoon sake
2 (1/4-inch) slices gingerroot 3 green onions 1 pound skinless flounder, sole or other white-fish fillets



1 Prepare rice and keep warm. Combine soy sauce, stock, mirin, sugar, sake and gingerrot in a 10-inch skillet. Smash the green onion to flatten; add 1 to the skillet. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 10 minutes. Discard gingerroot and onion.
2 Add fish fillets. Cover with a wooden drop lid or an oiled circle of parchment paper. Simmer 5 to 8 minutes or until fish changes from translucent to opaque.
3 Meanwhile, use the sharp point of a knife to cut the remaining green onions into shreds. Drop into iced water.
4 Remove fish from heat. Spoon sauce over fish. Cool 5 minutes. Spoon portions of fish and sauce over bowls of hot rice. Garnish with onion shreds.

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