-
1
Place all of the A ingredients into a level pot or a large frying pan and place over strong heat.
-
2
After Step 1 comes to a boil, add the ginger and prepared fish while making sure they don't overlap.
-
3
Place the pieces so that the side that will face up when served is on top.
-
4
Turn the heat down to low, and ladle the broth onto the dishes several times.
-
5
The fish is not flipped over while cooking, so make sure to cook the top surface first.
-
6
Cover Step 3 with a drop lid (or a paper towel), and turn the heat to a high low.
-
7
Simmer the fish until it cooks through to the center, and it is done.
-
8
It takes about 6-12 minutes to simmer in Step 4 after covering with the drop lid.
-
9
The time will vary depending on the size and thickness of the fish.
-
10
It took seven minutes to cook the flounder shown in the photo.
-
11
Warm up Step 4 before serving.
-
12
Serve the fish onto a dish, top with some of the broth, and enjoy.
-
13
I used 1/3 portions to cook a small scorpion fish.
-
14
The fish is thick and difficult to cover with the broth, so cover with a drop lid and a normal lid, turn the heat down to the degree that the broth doesn't boil over.
-
15
This fish is small, so it cooked in 5 minutes after covering it with a drop lid.
-
16
Use a drop lid or drop lid combined with a regular lid accordingly.
-
17
If you want to make the accompanying broth richer.
-
18
I usually make this as written, but feel free to boil down just the broth over a high heat and pour some onto the fish.
-
19
Point: Please be careful not to vigorously boil in Step 4.
-
20
The temperature is perfect if the broth is gently boiling out from around the edges of the drop lid.
-
21
Caution: The fish will fall apart easily, so keep an eye on the temperature and the doness of the fish (it also effects the texture).
