My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce

Steps Cook Recipes My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce using 7 ingredients and 12 steps

My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce - Great recipe for My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce. Recently, I have been properly measuring out the amounts for my favorite recipes. And it's proving to be harder and more bothersome than expected. I have uploaded the recipe as an explanation for others and as well. Ingredients for Chinese Pan Fried Fish with Soy Sauce.

I know in mathematics the golden ratio means a special number that is applied in geometry, art, architecture and it is believed to make a pleasing/beautiful shape.

But in cooking, an easy-to-remember ratio is the golden ratio.

You can cook My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients cook My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce

1. Prepare 200 ml Broth (you can also make broth similar to miso by mixing water and dashi stock granules).
2. It's 100 ml Sake...A.
3. You need 75 ml Mirin...A.
4. You need 3 tbsp Sugar...A.
5. You need 50 ml A. Soy sauce.
6. Prepare 1 Ginger (sliced or cut into thin strips).
7. It's 1 Fish suitable for simmering such as white fish (the fish shown in the recipe photos include right eye flounder and marbled rockfish.

My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce instructions

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)..

My Family's Golden Ratio for Basic Fish Simmered in Soy Sauce - Rock Fish in Butter Ponzu Sauce Homemade Ponzu Sauce. You can buy ready made ponzu sauce from most Asian groceries, but you can also make it easily at home from soy sauce, dashi stock, yuzu juice (or lemon juice), rice vinegar, and mirin. The ratio of the flavoring ingredients differs according to personal taste, regional preference and so on but the basic combination is the same. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. Soy sauce or simply "Soy" (American English) (醤油 or しょうゆ in Japanese), also called soya sauce (Canadian English and British English), is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong Umami flavor. Thank you and good luck