How to Make Any-night-of-the-week My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, my family's golden ratio for basic fish simmered in soy sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have my family's golden ratio for basic fish simmered in soy sauce using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce:

1. Make ready Broth (you can also make broth similar to miso by mixing water and dashi stock granules)
2. Prepare Sake…A
3. Make ready Mirin…A
4. Make ready Sugar…A
5. Make ready A. Soy sauce
6. Get Ginger (sliced or cut into thin strips)
7. Get Fish suitable for simmering such as white fish (the fish shown in the recipe photos include right eye flounder and marbled rockfish

Steps to make My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce:

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. Place the pieces so that the side that will face up when served is on top.
3. Turn the heat down to low, and ladle the broth onto the dishes several times. The fish is not flipped over while cooking, so make sure to cook the top surface first.
4. Cover Step 3 with a drop lid (or a paper towel), and turn the heat to a high low. Simmer the fish until it cooks through to the center, and it is done.
5. It takes about 6-12 minutes to simmer in Step 4 after covering with the drop lid. The time will vary depending on the size and thickness of the fish. It took seven minutes to cook the flounder shown in the photo.
6. Warm up Step 4 before serving. Serve the fish onto a dish, top with some of the broth, and enjoy.
7. I used 1/3 portions to cook a small scorpion fish.
8. 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.
9. This fish is small, so it cooked in 5 minutes after covering it with a drop lid. Use a drop lid or drop lid combined with a regular lid accordingly.
10. If you want to make the accompanying broth richer. 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.
11. Point: Please be careful not to vigorously boil in Step 4. The temperature is perfect if the broth is gently boiling out from around the edges of the drop lid.
12. 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).

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