Wash the flounder and remove any large eggs from the body. Score the skin. Place in a sieve and pour hot water all over. Thinly slice the ginger.
Quickly boil the greens, wring dry, then cut into 4 cm pieces.
Add the ★ ingredients to a frying pan. After it comes to a boil, add the flounder (and roe) and ginger. When it comes to a boil again, cover with a lid and simmer on low heat for 10-15 minutes.
Turn off the heat and let it sit for 10 minutes to let the juices soak in. Heat it up again and as the stock comes to a boil, it'll develop a rich flavor.
Place the flounder on a serving plate and serve with the ginger and greens.
Story Behind this Recipe
A standard recipe in our household that I learned from my mother. This is also delicious made with winter flounder.
Step 1: Large eggs don't soak in the juices well, so remove them from the fish and simmer separately. Step 2: Simmer while repeatedly pouring the juices over the flounder. Step 3: You can use aluminum foil with a hole opened up in it for the lid. Adjust the sugar content to your liking.