Poaching is an easy and quick way to cook fish, keeping it moist, full of flavour and light in calories. This is a classic Japanese way to cook tasty fish.
Ingredients:
1 medium flounder, per person
Pouching liquid
1 cup water
3 tablespoons sake (cooking wine)
2 tablespoons sugar
2 tablespoons soy sauce
5-6 slices fresh ginger
A piece of baking paper cut into slightly larger round than the size of your frying pan.
Method:
Fish Preparation – clean and scale (ask your fish monger to do this). Make a cross cut on dark skin side. This makes it easier for the fish to absorb flavouring.
Place a baking paper in the bottom of a frying pan. Add water, sake, sugar, soy sauce and ginger in the prepared frying pan and heat on high heat.
When the pouching liquid boils, place the flounder. If you want to pouch more than one flounder at the same time, make sure you lay them in single layer. Turn the heat to medium.
Pouch the fish for 10-15 minutes over low-medium heat, pouring liquid over the fish time to time.
Carefully lift the baking paper from the frying pan and slide the fish on a serving plate and top with the ginger slice.
Tip; You can remove the tail and head of the flounder and trim off the fins with scissors if you like before poaching. Add noodles to the remaining pouching liquid and cook until the liquid evaporates to serve with the fish.
