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We hope you got insight from reading it, now let’s go back to restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks recipe. To cook restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks you need 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks:
- Use 1 head of a Kinmedai (Splendid alfonsino)
- Provide 1 Japanese leek
- Get For the sauce:
- Get 200 ml Water
- Take 60 ml Mirin
- Get 60 ml Sake
- Provide 1 tbsp Sugar
- Get 2 slice Sliced ginger
- You need 50 ml Soy sauce to finish
Steps to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks:
- Find a good size fish and use the body another dish, then simmer the head.
- Fillet the fish. Use the cuts for sashimi or boiled hot pots.
- Cut the head between the eyes.
- There will be small scales around the gills which can be removed by plunging in boiling water.
- Then quickly place on ice water and rinse off the scales and bloody bits.
- Combine all the seasoning ingredients, except the soy sauce, in a pan and bring them to a boil. Then add the fish head.
- Cover with a drop lid and reduce the liquid to half over high heat; about 5 minutes.
- While the sauce is reducing, sear the leek over very low heat until they are nicely browned.
- When the sauce is reduced by half, add the soy sauce.
- When the sauce simmers down to a third, remove the drop lid, and baste the fish.
- 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.
- Use a spatula to transfer the fish to a serving plate. Serve with the leeks and it's ready.
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