Japanese Styled Boiled Flathead Recipe

Japanese Styled Boiled Flathead Recipe


This recipe is contributed by Thomas Tran.

Embrace the subtle and refined flavors of Japanese cuisine with this delicate and aromatic boiled flathead dish. Perfectly seasoned with traditional Japanese condiments, this recipe is a testament to the simplicity and depth of Japan's food culture.


  • 1 Whole small flathead (cleaned, head and organs removed)
  • 2 Thin slices of ginger
  • 125ml Water
  • 50ml Sake
  • 50ml Mirin
  • 50ml Soy sauce


  1. Prepare the Fish
    1 Prepare the Fish

    Boil water while preparing the flathead by removing scales, head, and organs. Rinse the fish, then dry it using paper towels.

  2. Mark the Fish
    2 Mark the Fish

    Depending on your preferences, cut a large 'X' on both sides of the fish if you want it whole, or slice the flathead into pieces for smaller portions.

  3. Blanch the Fish
    3 Blanch the Fish

    Using a metal rack, place the fish on top and pour boiling water over the fish for a few seconds, then immediately place it in iced or cold water. Dry it quickly with a paper towel. This process helps reduce any fish smell and clean up remaining scales.

  4. Prepare the Sauce
    4 Prepare the Sauce

    Mix the water, sake, mirin, and soy sauce in a pan and bring to a boil to remove the alcohol. Place the ginger slices in the pan after boiling.

  5. Cook the Flathead
    5 Cook the Flathead

    Put the flathead into the pan using medium heat and use a spoon to regularly douse the fish with the sauce. Discard any foams that form.

  6. Simmer
    6 Simmer
    • Once foams are not forming as much, turn the heat low and cover the flathead with a paper towel or foil to help distribute the sauce evenly.
    • Let it simmer for 10-15 minutes or adjust depending on how much you want the sauce to thicken.
  7. Serve
    7 Serve

    Remove the paper or foil, then serve the flathead on a plate, pouring its sauce on top. Serve alongside rice.

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