Stop Cooking White Fish the Wrong Way — This JAPANESE Trick Makes It Flaky and Tender
8.4K views · Sep 8, 2026 · Education
Comments · 9
@TheJapaneseKitchen · 3 weeks ago · pinned
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@audreyblimkie-k1h · 10 days ago
Great instructions and tips. Understand more now about cooking fish and what type of miso to look for. Thanks.
2
@FrugalJapan · 3 weeks ago
that sauce looks amazing
1
@johannebeerbaum1546 · 8 hours ago
I have been very lucky to have been friends with people from many parts of the globe, thus I cook dishes from many varied cuisines. I love your mother’s downtown earth view of cooking which I shall add to my cooking with great pleasure. I only broiled my salted and blotted white fish with a bit of salt and pepper after cooking because I loved the gentle browning and tender flaking touched with a bit of lemon just before serving because I could not cook it to my satisfaction on the stove….now I will try the tips you mentioned with miso butter in my cream sauce. Thank you from the bottom of my heart for the love and care in your mom’s expertise shared in your cooking lessons. At 80 I relish all the new exciting things I learn from experts. The only thing I sometimes think is a downfall is that on a small pension I cannot enjoy eating out in restaurants because I cannot afford the ones that cook in a way that brings the very best out of the food…..the more you learn the less you want to eat something that does not bring out the best in the ingredients.
@olgabetancourt3783 · 3 weeks ago
Would like to cook your way.
2
@nolarichards-fo6ih · 3 weeks ago
Love the videos, learned a lot of new ways using the same ingredients.<br>And definitely ways to save!<br>Thank you!
@olgabetancourt3783 · 3 weeks ago
Like it.
@stephengoldberg334 · 3 weeks ago
What fish is it?
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