Hello everybody, it is John, welcome to my recipe page. 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. For mine, I will make it a little bit unique. This will be really delicious.
Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 1 head of a Kinmedai (Splendid alfonsino)
- Prepare 1 Japanese leek
- Get For the sauce:
- Take 200 ml Water
- Prepare 60 ml Mirin
- Prepare 60 ml Sake
- Make ready 1 tbsp Sugar
- Take 2 slice Sliced ginger
- Make ready 50 ml Soy sauce to finish
Instructions 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 is going to wrap this up with this special food restaurant-quality simmered 'kinmedai' (splendid alfonsino) head and japanese leeks recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
