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Preparing And Simmering Alfonsino Fish Recipe

Preparing and Simmering Alfonsino Fish Recipe
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Prepare the ingredients before making Preparing and Simmering Alfonsino Fish in your home. Then, follow these steps below to serve Preparing and Simmering Alfonsino Fish for your family or friends.

Ingredients: Preparing and Simmering Alfonsino Fish

  • 1 half a fish Kinmedai (Alfonsino)
  • 200 ml ★Water
  • 200 ml ★Sake
  • 4 tbsp ★Soy sauce
  • 4 tbsp ★Mirin-style sweet cooking seasoning
  • 2 tbsp Light brown sugar

How to Make Preparing and Simmering Alfonsino Fish

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Preparing and Simmering Alfonsino Fish in your home by yourself.

    Step 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!
  • Step 2
  • Please refer to my rudder fish recipe for how to prepare.
  • Step 3
  • Remove the black part and also guts, which are smelly, from inside.
  • Step 4
  • Now it's clean.
  • Step 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.
  • Step 6
  • Remove the fish bones from the one for kinme rice.
  • Step 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.
  • Step 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.
  • Step 9
  • Add all ★ ingredients to a pot big enough to accommodate the whole fish.
  • Step 10
  • Be sure to add the fish after bringing the liquid to a boil. Bring it to a boil.
  • Step 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.
  • Step 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.
  • Step 13
  • Transfer it to a plate gently with a spatula, be careful not to break it!
  • Step 14
  • The simmered fish, basted in a rich and plentiful sauce, is ready.
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