Simmered Flounder
Use ginger for deep flavor with a kick.
20min
162kcal
866mg
- Nutrition facts are for one serving.
- Nutritional values calculated for 60% absorption of cooking liquids.
Ingredients(Servings: 2)
Directions
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Rinse and then pat the flounder fillets dry. Cut a small slit into the skin.
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Thickly julienne the ginger.
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Heat the kombu and (A) in a fry pan. Once boiling, add in (1) and (2). Cover with aluminum foil and let boil for 15 minutes, while occasionally dousing the flounder in broth.
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Boil the mustard spinach and chop into 3 cm (1 in.) lengths, chop the wakame seaweed into bite-size pieces. Add both to (3) and bring to a quick boil to finish.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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