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

Hello everybody, hope you are 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to 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:
  1. Get of a Kinmedai (Splendid alfonsino)
  2. Make ready Japanese leek
  3. Prepare For the sauce:
  4. Make ready Water
  5. Make ready Mirin
  6. Get Sake
  7. Prepare Sugar
  8. Prepare Sliced ginger
  9. Make ready Soy sauce to finish
Instructions to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks:
  1. Find a good size fish and use the body another dish, then simmer the head.
  2. Fillet the fish. Use the cuts for sashimi or boiled hot pots.
  3. Cut the head between the eyes.
  4. There will be small scales around the gills which can be removed by plunging in boiling water.
  5. Then quickly place on ice water and rinse off the scales and bloody bits.
  6. Combine all the seasoning ingredients, except the soy sauce, in a pan and bring them to a boil. Then add the fish head.
  7. Cover with a drop lid and reduce the liquid to half over high heat; about 5 minutes.
  8. While the sauce is reducing, sear the leek over very low heat until they are nicely browned.
  9. When the sauce is reduced by half, add the soy sauce.
  10. When the sauce simmers down to a third, remove the drop lid, and baste the fish.
  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.
  12. Use a spatula to transfer the fish to a serving plate. Serve with the leeks and it's ready.

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