Kinmedai Nitsuke (Braised Alfonsino)

Kinmedai Nitsuke (Braised Alfonsino) is a classic Japanese fish dish cooked in a flavorful sauce made of soy sauce, sake, mirin, and ginger.

Kinmedai Nitsuke (Braised Alfonsino)

INGREDIENTS

• ½ lb kinmedai (Alfonsino) (filet, rinsed under cold water, pat dry with paper towels)

Seasonings

• ▢⅓ cup sake
• ▢2 Tbsp mirin
• ▢1 Tbsp sugar
• ▢2 Tbsp soy sauce
• ▢2 slices ginger

INSTRUCTIONS

 

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!

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

https://www.justonecookbook.com/kinmedai-nitsuke/