Preparing and Simmering Alfonsino Fish. Kinmedai or Alfonsino fish is a deepwater fish, very big eye and red beautiful skin. Kinmedai fish is used in sushi menu in Japan. Then try this delicious alfonsino braised in soy sauce, sake, rice vinegar, ginger, and mirin.
There are many light fish recipes, I wanted to eat a one simmered in a heavier sauce. The only hint I have is that the flesh breaks easily, so be careful. A classic simmered seafood dish, Simmered Flounder is so simple.
Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, preparing and simmering alfonsino fish. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kinmedai or Alfonsino fish is a deepwater fish, very big eye and red beautiful skin. Kinmedai fish is used in sushi menu in Japan. Then try this delicious alfonsino braised in soy sauce, sake, rice vinegar, ginger, and mirin.
Preparing and Simmering Alfonsino Fish is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Preparing and Simmering Alfonsino Fish is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have preparing and simmering alfonsino fish using 6 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Preparing and Simmering Alfonsino Fish:
- Get 1 of half a fish Kinmedai (Alfonsino).
- Make ready 200 ml of ★Water.
- Prepare 200 ml of ★Sake.
- Take 4 tbsp of ★Soy sauce.
- Prepare 4 tbsp of ★Mirin-style sweet cooking seasoning.
- Get 2 tbsp of Light brown sugar.
Cooked in a sweet and salty sauce with ginger, Simmered Flounder goes so well with rice. The sauce only penetrates the surface of the flesh, so you can enjoy the flavour of the moist and plump flounder. Alfonsino are fished around the Azores, in the Southeast Atlantic, and in the Southwest Indian Ocean. There is also a small fishery for them in coastal waters of Australia and New Zealand and a Japanese fishery on the Southern Emperor seamounts and in the southern area of the Northern Hawaiian Ridge.
Steps to make Preparing and Simmering Alfonsino Fish:
- 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!.
- Please refer to my rudder fish recipe for how to prepare..
- Remove the black part and also guts, which are smelly, from inside..
- Now it's clean..
- 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..
- Remove the fish bones from the one for kinme rice..
- 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..
- 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..
- Add all ★ ingredients to a pot big enough to accommodate the whole fish..
- Be sure to add the fish after bringing the liquid to a boil. Bring it to a boil..
- 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..
- 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..
- Transfer it to a plate gently with a spatula, be careful not to break it!.
- The simmered fish, basted in a rich and plentiful sauce, is ready..
The alfonsino (Beryx decadactylus), also known as the alfonsin, longfinned beryx, red bream, or imperador, is a species of deepwater berycid fish of the order Beryciformes. It can be found in temperate and subtropical ocean waters nearly worldwide, though it is uncommon. Kinmedai or Alfonsino fish is a deepwater fish, very big eye and red beautiful skin. Kinmedai fish is used in sushi menu in Japan. In this episode, we'll be making simmered kinmedai alfonsino, by simmering this winter fish in a sweet-and-savory broth.
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