Preparing and Simmering Alfonsino Fish
There are many light fish recipes, I wanted to eat a one simmered in a heavier sauce.
The only hint I have is that the flesh breaks easily, so be careful. The sauce is really tasty. Recipe by Tatakaukokkusan
Preparing and Simmering Alfonsino Fish
There are many light fish recipes, I wanted to eat a one simmered in a heavier sauce.
The only hint I have is that the flesh breaks easily, so be careful. The sauce is really tasty. Recipe by Tatakaukokkusan
Cooking Instructions
- 1
I bought the prepared alfonsino (kinmedai) from a reputable supermarket, so it was okay to wash it quickly, remove the scales and just clean inside of the fish. Basically it is same as cleaning a rudder fish (mejina). To buy a good fish, look for ones with firm flesh and golden scales!
- 2
Please refer to my rudder fish recipe for how to prepare.
- 3
Remove the black part and also guts, which are smelly, from inside.
- 4
Now it's clean.
- 5
This time, half the fish is for simmering and the the other half is for mixing with rice to make 'kinme-gohan'. So I prioritized simmering and prepared it like the one in the photo.
- 6
Remove the fish bones from the one for kinme rice.
- 7
Don't cut the belly flesh or the back flesh this time, like the one in mejina preparation. Use a fish bone extractor to remove small fish bones. Make crisscross cuts on the fish or else it won't simmer well because skin shrinks.
- 8
Don't turn over the fish while simmering because the flesh is soft, so put it in the pot with the serving side facing up.
- 9
Add all ★ ingredients to a pot big enough to accommodate the whole fish.
- 10
Be sure to add the fish after bringing the liquid to a boil. Bring it to a boil.
- 11
Add the fish! I forgot to mention this before but make crisscross cuts on the fish or else it won't simmer well because skin shrinks.
- 12
Cover it with a lid (I accidently wrote "Reed" in the originial recipe see Step 15 addendum), for this use a sheet of parchment paper...as a lid. The purpose of using a drop lid is to circulate the broth. Even if you don't turn over the fish, broth circulates over it. Be careful! Using a heavy drop lid damages the flesh.
- 13
Transfer it to a plate gently with a spatula, be careful not to break it!
- 14
The simmered fish, basted in a rich and plentiful sauce, is ready.
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