Nogluten Recipes

Delicious Simmered Sea Bream With Sauce Recipe

Delicious Simmered Sea Bream with Sauce Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Delicious Simmered Sea Bream with Sauce in your home. Then, follow these steps below to serve Delicious Simmered Sea Bream with Sauce for your family or friends.

Ingredients: Delicious Simmered Sea Bream with Sauce

  • 1 one fish Sea Bream offcuts
  • 1 pinch Salt for preparation
  • 2 thumb-sized pieces Ginger
  • 1 cup Sake
  • 4 tbsp Soy sauce
  • 3 tbsp Soft light brown sugar
  • 2 tbsp Mirin
  • 1 tbsp Soy sauce for the finishing touch
  • 2 tbsp Mirin for the finishing touch

How to Make Delicious Simmered Sea Bream with Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Delicious Simmered Sea Bream with Sauce in your home by yourself.

    Step 1
  • Let's start with preparation . Make sure you do it properly. If done right, there will be no fishy smell.
  • Step 2
  • In order to get rid of the fishy smell, make sure to wash the fish in running water, and make sure to thoroughly rinse out the fish blood. Make sure to spread out the fins and wash them thoroughly as well.
  • Step 3
  • Don't wash the fish in dirty water or leave the fish in the water for too long, either. Consider yourself lucky if you find milt.
  • Step 4
  • Next, make sure to cover both the front and back of the fish with lots of salt. The salt will suck up the fishy smell, and it will rinse out with water.
  • Step 5
  • Place the fish on a colander that won't get the meat stuck to it as it drains, and let it sit for about 20 minutes. Use this time to bring a generous amount of hot water to a boil.
  • Step 6
  • 20 minutes later. Place the fish in the boiling water, turning it over from front to back occasionally in order to wash out the salt. Make sure to do it in the colander . (Washing in hot water)
  • Step 7
  • After that, if you wash the fish under running water in the sink (rubbing with your fingers), the scales will come off easily. Rinse out the salt along with the fish smell .
  • Step 8
  • However, the scales around the head are tough, and they will not come out easily.
  • Step 9
  • Stick just the head in hot water for about 10 seconds. After that, if you take the fish out and wash it again, the scales will fall off.
  • Step 10
  • Wash the entire fish in hot water, rinse with cold water, and put in the colander. That's all for the preparation.
  • Step 11
  • These are the ingredients. The ginger is sliced and boiled together with the fish. Let's cut the ginger for decoration into thin strips, and soak briefly in water.
  • Step 12
  • This time, the fish was very clean, so it didn't interfere with the aromas from the other ingredients. It also tastes great if you boil it together with burdock root, if you like.
  • Step 13
  • Add sake, and 1-1.5 cups of soy sauce, sugar (soft brown sugar), and mirin. Bring to a strong boil over high heat.
  • Step 14
  • Make sure to put the fish in when the pot is boiling. If you don't, then it will smelly fishy.
  • Step 15
  • Drop the fish in the boiling water, and cover with a paper towel (otoshibuta).
  • Step 16
  • Don't cover with a lid. If you do, then, the fishy smell will circulate in the pot and seep into the fish.
  • Step 17
  • Keep using strong heat until the very end. It should take about 4-5 minutes. Don't add the ginger right away. If you do, it will be bitter. Make sure to add it in mid-way.
  • Step 18
  • Cover again with a paper towel. Once the broth starts boiling beneath the cover, it will begin to move around.
  • Step 19
  • Open the cover from time to time, and spoon the broth over the exposed fish pieces.
  • Step 20
  • Once the broth has mostly evaporated, add soy sauce and mirin for the finishing touches. As the broth gradually evaporates, It will thicken to the point where you can pull a thin string out with a utensil.
  • Step 21
  • Things with sugar caramelize as they boil down, right? Try and use that as a frame of reference as you boil it down.
  • Step 22
  • After the broth thickens, it is finished. Serve on dishes and decorate with ginger. If the broth is smooth, then it's ok to just boil down the broth in the pan.
  • Step 23
  • Because it's cooked at high temperatures for a short period of time, the inside of the fish should be soft and juicy. The flavoring does not seep into the fish. Fish are also protein, right?
  • Step 24
  • If you overcook it, then it will just harden. I've tried boiling fish several times, and once I figured out this issue, I still have this problem.
Delicious Simmered Sea Bream with Sauce Reviews

Add your opinion about Delicious Simmered Sea Bream with Sauce Recipe above or tell your story when cooking Delicious Simmered Sea Bream with Sauce in your home.

Recipe Related to Delicious Simmered Sea Bream with Sauce
Butter tart squares (robin Hood) Butter tart squares (robin Hood)
Posted at : December 28, 2016, 7:32 am
Posted by : janeb1969
Cooking Time : 50 minutes
Serving : 9
Arroz Con Leche Arroz Con Leche
Posted at : December 28, 2016, 8:50 am
Posted by : Lilian Rascon Linares
Bacon Carbonara Bacon Carbonara
Posted at : December 28, 2016, 5:47 am
Posted by : Chiara Passera
Cooking Time : 10 minutes
Serving : 2
Egg Drop Soup Egg Drop Soup
Posted at : December 28, 2016, 8:16 am
Posted by : Autumn
Cooking Time : 15 minutes
Serving : 2
Red velvet white chocolate chip cookie Red velvet white chocolate chip cookie
Posted at : December 28, 2016, 3:39 am
Posted by : michael.cuffe.315
Serving : 40

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z