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Braised Alfonsino キンメダイ煮付け

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    Braised Alfonsino, Kinmedai Nitsuke on a plate.

    My family loves fish. My son was still 2 years old when he accidentally ate a fish bone and knew how to separate it from fish inside his mouth. And it was a piece of cake for him. Now my daughter who’s 2 years old enjoys eating fish, and sometimes my husband and I can’t have any share. Today I share one of the traditional Japanese fish dishes.

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    4.86 from 7 votes
    Braised Alfonsino (Kinmedai Nitsuke) | Easy Japanese Recipes at JustOneCookbook.com
    Braised Alfonsino (Kinmedai Nitsuke)
    Prep Time
    5 mins
    Cook Time
    25 mins
    Total Time
    30 mins
     
    My family loves fish.  My son was still 2 years old when he accidentally ate a fish bone and knew how to separate it from fish inside his mouth.  And it was a piece of cake for him.  Now my daughter who's 2 years old enjoys eating fish, and sometimes my husband and I can't have any share.  Today I share one of the traditional Japanese fish dishes.
    Course: Main Course
    Cuisine: Japanese
    Keyword: Alfonsino, braised fish, nitsuke
    Servings: 2
    Author: Namiko Chen
    Ingredients
    • ½ lb Kinmedai (Alfonsino) (filet, rinsed under cold water, pat dry)
    Seasonings
    Instructions
    To Blanch Kinmedai
    1. In a medium saucepan, bring water to a boil over medium heat (the amount of water should be just enough to cover the Kinmedai).

    2. Once boiling, put the Kinmedai in the boiling water. Remember, you do not need to cook the fish here.

    3. As soon as the fish’s surface becomes white, take it out from the saucepan and run in cold water. Pat dry the fish with a paper towel. Discard the cooking water and quickly rinse the saucepan.

    To Simmer Kinmedai
    1. In the same saucepan, combine sake, mirin, sugar, and soy sauce, and bring to a boil over medium heat.

    2. Once boiling, reduce the heat to medium-low, and add the fish and ginger slice. Place an Otoshibuta (a drop-lid) on top of the fish and simmer for 7-8 minutes (depending on the thickness of the fish). 

    3. Stay around the kitchen to make sure the sauce won't evaporate too fast. Add a little bit of water if the sauce is low. Spoon the sauce over the fish a few times.

    4. Carefully lift the fish onto a serving plate and spoon some of the sauce over the fish.
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

     

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