Plaice Simmered in Japanese Sauce

It's incredibly simple but very tasty.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Plaice fillets (medium) 2
Sauce:
Soy sauce 4 tbsp
Sake or white wine 4 tbsp
Mirin 4 tbsp
Water 150ml
Sugar 1 tbsp

Method

1
Put all the sauce ingredients in a frying pan and bring to the boil.
2
Score a cross on the plaice, then add to the frying pan, white side down.
3
Keep on high heat and remove any scum. Turn the heat down to medium.
4
Use some aluminium foil as a lid to lightly cover the plaice. The sauce should be bubbling gently.
5
After 5 minutes, add another 100ml water and simmer for 5-6 minutes before serving.

Tips & Note

※ Flat fish such as plaice can easily cook in a frying pan
※ Don't add the plaice until the sauce has boiled otherwise the sauce will be quite fishy. The white side of the fish is the belly, it's flatter than the brown side so will sit nicely in the frying pan

Plaice Simmered in Japanese Sauce

It's incredibly simple but very tasty.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Plaice fillets (medium) 2
Sauce:
Soy sauce 4 tbsp
Sake or white wine 4 tbsp
Mirin 4 tbsp
Water 150ml
Sugar 1 tbsp

Plaice Simmered in Japanese Sauce

Recipe ID :1662 Posted on 10 FEB 2016

Serves 2

Prep 5min
Cook 10min
views 7,148
printed 45

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It's incredibly simple but very tasty.

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Ingredients

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2
4 tbsp
4 tbsp
4 tbsp
150ml
1 tbsp

Method

Prep
5min
Cook
10min
1
Put all the sauce ingredients in a frying pan and bring to the boil.
2
Score a cross on the plaice, then add to the frying pan, white side down.
3
Keep on high heat and remove any scum. Turn the heat down to medium.
4
Use some aluminium foil as a lid to lightly cover the plaice. The sauce should be bubbling gently.
5
After 5 minutes, add another 100ml water and simmer for 5-6 minutes before serving.

Tips & Note

※ Flat fish such as plaice can easily cook in a frying pan
※ Don't add the plaice until the sauce has boiled otherwise the sauce will be quite fishy. The white side of the fish is the belly, it's flatter than the brown side so will sit nicely in the frying pan

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