Soy Sauce Braised Flounder

Sumptuously creamy and with a belly full of roe, Nameta Karei (ナメタガレイ), or as it's less appealingly known in English, the "Slime Flounder" is a coveted treasure during the year's colder months. 

Despite its unattractive moniker and appearance, this flatfish is otherworldly delicious thanks to the fat and collagen marbled into the meat. Braised in a savory, sweet sauce that's redolent of ginger, this nitsuke is a wintertime favorite in Japan that's easy to make once you know a few important tricks. 

The first thing is to choose a pan that's just large enough to cradle the flounder in the savory braising liquid. If you go too big, the liquid gets spread out and won't infuse the fish evenly. 

My second tip is to blanch the flounder in boiling water. This sloughs off any residual slime and mitigates any fishy odors. This works for almost any kind of fish you want to braise and is an essential technique here in Japan. 

My next tip is to use an "otoshibuta" or drop lid. This traps heat to help the Nameta Karei cook through and allows the braising liquid to bubble over the top of the fish, ensuring it's seasoned evenly, even if it isn't completely submerged.

Finally, like any braise, soy sauce braised flounder is best enjoyed after it's been able to cool in its braising liquid before being gently reheated. This ensures the fish is evenly seasoned so that each bite is as flavorful as the one before it.