Flounder Simmered in Ginger Soy Sauce (Karei No Nimono)

basic cooked rice
1/2 cup light soy sauce (usukuchi shoyu)
1/2 cup sea Vegetable & Bonito Stock or water
1/4 cup mirin
1/4 cup sugar
1 tablespoon sake
2 (1/4-inch) slices gingerroot
3 green onions
1 pound skinless flounder, sole or other white-fish
fillets

Prepare rice and keep warm. Combine soy sauce, stock, mirin, sugar, sake and
gingerrot in a 10-inch skillet. Smash the green onion to flatten; add 1 to the
skillet. Bring to a boil over medium-high heat; reduce heat to low. Simmer,
uncovered, 10 minutes. Discard gingerroot and onion. Add fish fillets. Cover
with a wooden drop lid or an oiled circle of parchment paper. Simmer 5 to 8
minutes or until fish changes from translucent to opaque. Meanwhile, use the
sharp point of a knife to cut the remaining green onions into shreds. Drop into
iced water. Remove fish from heat. Spoon sauce over fish. Cool 5 minutes. Spoon
portions of fish and sauce over bowls of hot rice. Garnish with onion shreds.


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