Kinmedai Nitsuke (Braised Alfonsino) is a classic Japanese fish dish cooked in a flavorful sauce made of soy sauce, sake, mirin, and ginger.
My family loves fish. My son was still 2 years old when he accidentally ate a fishbone and knew how to separate it from the 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.
Kinmedai Nitsuke (Braised Alfonsino)
- ½ lb kinmedai (Alfonsino) (filet, rinsed under cold water, pat dry with paper towels)
To Blanch Kinmedai
- In a medium saucepan, bring water to a boil over medium heat (the amount of water should be just enough to cover the Kinmedai).
- Once boiling, put the Kinmedai in the boiling water. Remember, you do not need to cook the fish here.
- As soon as the fish’s surface becomes white, take it out from the pan 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
- In the same saucepan, combine sake, mirin, sugar, and soy sauce, and bring to a boil over medium heat.
- 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).
- 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.
- Carefully lift the fish onto a serving plate and spoon some of the sauce over the fish. Enjoy!
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.