Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks

Name: Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks
Yield: 3 servings
Cuisine: American
Ingredients: 1 head of a Kinmedai (Splendid alfonsino); 1 Japanese leek; 200 ml Water; 60 ml Mirin; 60 ml Sake; 1 tbsp Sugar; 2 slice Sliced ginger; 50 ml Soy sauce to finish

cookpad.japan @cookpad_jp

Simmered Kinmedai head!

The key is cook this dish on high heat. This time it took 8 minutes.
By holding off adding the soy sauce until the end, the fish sweetens before it's salted. Recipe by Cooking S Papa

Simmered Kinmedai head!

The key is cook this dish on high heat. This time it took 8 minutes.
By holding off adding the soy sauce until the end, the fish sweetens before it's salted. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

Simmered Kinmedai head!

The key is cook this dish on high heat. This time it took 8 minutes.
By holding off adding the soy sauce until the end, the fish sweetens before it's salted. Recipe by Cooking S Papa

Simmered Kinmedai head!

The key is cook this dish on high heat. This time it took 8 minutes.
By holding off adding the soy sauce until the end, the fish sweetens before it's salted. Recipe by Cooking S Papa

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Ingredients

3 servings

1 headof a Kinmedai (Splendid alfonsino)
1Japanese leek
For the sauce:
200 mlWater
60 mlMirin
60 mlSake
1 tbspSugar
2 sliceSliced ginger
50 mlSoy sauce to finish

Saved

Steps

1

Find a good size fish and use the body another dish, then simmer the head.
2

Fillet the fish. Use the cuts for sashimi or boiled hot pots.
3

Cut the head between the eyes.
4

There will be small scales around the gills which can be removed by plunging in boiling water.
5

Then quickly place on ice water and rinse off the scales and bloody bits.
6

Combine all the seasoning ingredients, except the soy sauce, in a pan and bring them to a boil. Then add the fish head.
7

Cover with a drop lid and reduce the liquid to half over high heat; about 5 minutes.
8

While the sauce is reducing, sear the leek over very low heat until they are nicely browned.
9

When the sauce is reduced by half, add the soy sauce.
10

When the sauce simmers down to a third, remove the drop lid, and baste the fish.
11

When the sauce simmers to a fourth of its original volume, add the leeks and cook for about 1 minute. Be careful not to let the sauce burn.
12

Use a spatula to transfer the fish to a serving plate. Serve with the leeks and it's ready.