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

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Speedy Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must 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 can achieve it.

Simmered Kinmedai head! The key is cook this dish on high heat. This time it took 8 minutes. By holding off adding the soy sauce until the end, the fish sweetens before it's salted. Recipe by Cooking S Papa

Ingredients and spices that need to be Take to make Restaurant-Quality Simmered 'Kinmedai' (Splendid alfonsino) Head and Japanese Leeks:

1. 1 head of a Kinmedai (Splendid alfonsino)
2. 1 Japanese leek
3. For the sauce:
4. 200 ml Water
5. 60 ml Mirin
6. 60 ml Sake
7. 1 tbsp Sugar
8. 2 slice Sliced ginger
9. 50 ml Soy sauce to finish

Steps to make 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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