Karei-no-nitsuke (Simmered Flatfish)

Ingredients (serves 4): 4 flatfish fillets with roe (komochi-karei) or small-sized whole flatfish 1 piece of ginger 1/4 cup (1.7 fl oz/ 50 ml) mirin 1/4 cup (1.7 fl oz/ 50 ml) soy sauce 1/2 cup (3.4 fl oz/ 100 ml) water 1 tablespoon salt Time required:15 minutes
Preparation: 1. Wash the fish. Strain and sprinkle with salt.
2. Sprinkle plenty of hot water over the fish. Soak the fish in cold water and descale by washing. 3. Slice the ginger.
Preparation: 4. In a pot wide enough for 4 fish fillets, add the ginger slices, mirin, soy sauce and water, and bring to the boil.
5. Place the fish in the pot. (Do not stack the fish.) 6. Heat the pot over a high heat.
7. Move the pot so that the sauce covers the surface of the fish .
8. If you are cooking thick fish fillets, turn the fillets and cover the pan with a lid, heating it for about 3 minutes until the roe is cooked. If you are cooking thin fish fillets, pour the sauce over the fish.
9. Take the pan off the heat. Leave it to cool in order for the flavor of the fish to enhance.
Tips: *Simmered fish is one of the most popular home cooking recipes in Japan. Fatty sablefish is also a delicious ingredient.*The smell of the fish can be removed by using salt, hot water, and cold water in preparation and by boiling the sauce . *Instead of ginger, umeboshi (pickled and dried ume plum ) can also be used to add flavor to the dish . *Bluefish such as mackerel and sardine are also cooked in this style as preserved homemade foods. Canned, simmered bluefish is also available.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz