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Restaurant-quality Simmered 'kinmedai' (splendid Alfonsino) Head And Japanese Leeks Recipe

Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks Recipe
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Serving : 3
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Prepare the ingredients before making Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks in your home. Then, follow these steps below to serve Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks for your family or friends.

Ingredients: Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks

  • 1 head of a Kinmedai (Splendid alfonsino)
  • 1 Japanese leek
  • For the sauce:
  • 200 ml Water
  • 60 ml Mirin
  • 60 ml Sake
  • 1 tbsp Sugar
  • 2 slice Sliced ginger
  • 50 ml Soy sauce to finish

How to Make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks in your home by yourself.

    Step 1
  • Find a good size fish and use the body another dish, then simmer the head.
  • Step 2
  • Fillet the fish. Use the cuts for sashimi or boiled hot pots.
  • Step 3
  • Cut the head between the eyes.
  • Step 4
  • There will be small scales around the gills which can be removed by plunging in boiling water.
  • Step 5
  • Then quickly place on ice water and rinse off the scales and bloody bits.
  • Step 6
  • Combine all the seasoning ingredients, except the soy sauce, in a pan and bring them to a boil. Then add the fish head.
  • Step 7
  • Cover with a drop lid and reduce the liquid to half over high heat; about 5 minutes.
  • Step 8
  • While the sauce is reducing, sear the leek over very low heat until they are nicely browned.
  • Step 9
  • When the sauce is reduced by half, add the soy sauce.
  • Step 10
  • When the sauce simmers down to a third, remove the drop lid, and baste the fish.
  • Step 11
  • 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.
  • Step 12
  • Use a spatula to transfer the fish to a serving plate. Serve with the leeks and it's ready.
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