Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks:
- Take 1 head of a Kinmedai (Splendid alfonsino)
- Get 1 Japanese leek
- Make ready For the sauce:
- Get 200 ml Water
- Prepare 60 ml Mirin
- Prepare 60 ml Sake
- Get 1 tbsp Sugar
- Get 2 slice Sliced ginger
- Prepare 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.
So that’s going to wrap it up with this exceptional food restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
