Soy-Glazed Flounder or Other Fillets

Name: Soy-Glazed Flounder or Other Fillets
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 tablespoon sugar; 4 to 8 fillets of flounder or sole, a total of about 1½ pounds; 1 cup fish or chicken stock, preferably homemade, or water; 2 tablespoons soy sauce; 1 cup fish or chicken stock, preferably homemade, or water; 1 cup fish or chicken stock, preferably homemade, or water; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon dark sesame oil; 4 to 8 fillets of flounder or sole, a total of about 1½ pounds; ¼ cup minced scallion

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is an ultraquick recipe, lightly sweet, and one that will work for any white fillet—even thick ones if you extend the cooking time slightly. I prefer very thin ones, though, because the sauce almost permeates them and the cooking time is so short. The soy glaze makes this a natural over white rice.

Ingredients

1 tablespoon peanut or neutral oil, like corn or grapeseed
1 tablespoon

Asia
Japan
Fish course
Pescatarian
Summer

Method

Put the oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later, add the garlic and ginger and cook, stirring occasionally, until they soften, about 2 minutes. Add the stock, soy sauce, and sugar and bring to a boil; cook until reduced by about half, 5 to 10 minutes.
Add the fillets, in one layer if possible, turn the heat t