Simmered Amberjack and Daikon Radish

Name: Simmered Amberjack and Daikon Radish
Yield: 2 servings
Cuisine: American
Ingredients: 3 pieces Amberjack filets; 1 Salt; 1 Water used to rinse the rice; 1 piece Thinly sliced ginger; 1 Finely julienned ginger; 1 Mitsuba; 1 A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar]; 1 B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar]; 1 cup [2 tbsp mirin]; 7 slice of Daikon radish, each 2 cm thick

cookpad.japan @cookpad_jp

By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak in cold running water with a trickle coming out of the tap for about 2 hours before simmering it. This soaking gets rid of the fishiness, and the head and bones taste good even when cold. For 2 servings. Recipe by ochikeron.

cookpad.japan @cookpad_jp

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Ingredients

2 servings

3pieces Amberjack filets
1Salt
1Water used to rinse the rice
1 pieceThinly sliced ginger
1Finely julienned ginger
1Mitsuba
1A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar]
1B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar]
1 cup[2 tbsp mirin]
7 sliceof Daikon radish, each 2 cm thick

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Steps

1

Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didn't use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets.
2

Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper.
3

Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total).
4

Add the B. ingredients, and coat the fish with the broth.
5

Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat.
6

Transfer to serving plates, garnish with ginger and mitsuba, and it's done.