{"id":2816,"date":"2020-01-22t09:20:38","date_gmt":"2020-01-22t09:20:38","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=2816"},"modified":"2021-01-22t18:15:16","modified_gmt":"2021-01-22t18:15:16","slug":"flounder-edo-style","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/flounder-edo-style\/","title":{"rendered":"simmered flounder edo style"},"content":{"rendered":"<p><em>serves 2<\/em><\/p>\n<ul>\n<li>1-1 1\/2 lb whole flounder, scaled, gutted and gilled<\/li>\n<li>grated ginger for garnish<\/li>\n<\/ul>\n<p><strong>simmering stock<\/strong><\/p>\n<ul>\n<li>2 cups dashi stock (we used instant hondashi granules (1 1\/2 t for 2 cups water) &#8211; <em><a href=\"\/\/www.bulkreeftv.com\/asari-manila-clam-miso-soup\/\" target=\"_blank\" rel=\"noopener noreferrer\">you can make fresh<\/a> with kombu and bonito flakes but for ease and convenience the instant will work well for this recipe<\/em><\/li>\n<li>1\/3 cup mirin<\/li>\n<li>1\/3 cup soy sauce<\/li>\n<li>2 t sugar<\/li>\n<li>2-3 thin slices ginger<\/li>\n<\/ul>\n<p>make a slice down the center (along the spine) of flounder on the top, or dark side.\u00a0add stock to a shallow pan, large enough to fit the flounder.\u00a0bring to boil then turn heat to a low simmer.\u00a0add flounder and cover with lid.\u00a0simmer for 5 &#8211; 7 minutes or until fish is just opaque to the bone.\u00a0serve on a platter, spoon simmering liquid over fish and garnish center of fish with grated ginger.<\/p>\n<p>the meat of this flatfish will slide right of the bone. slowly enjoy, watching for any small bones. when finished with one side, pull the spine out and the bottom half will be pretty much bone free.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>we tried the simmered flounder edo style because we get the nicest whole georges bank flounder every week and we\u2019re always looking for new ways to prepare them. <\/p>\n","protected":false},"author":4,"featured_media":6134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[184,185,186],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2816"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2816"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2816\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6134"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2816"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}