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.
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.
The fish is often simmered in broth (nitsuke), partially dried and then grilled (himono), grilled fresh (shioyaki), or prepared as sashimi or sushi.
You can have Preparing and Simmering Alfonsino Fish using 6 ingredients and 14 steps. Here is how you cook that.
Ingredients of Preparing and Simmering Alfonsino Fish
- It's 1 of half a fish Kinmedai (Alfonsino).
- Prepare 200 ml of ★Water.
- Prepare 200 ml of ★Sake.
- You need 4 tbsp of ★Soy sauce.
- Prepare 4 tbsp of ★Mirin-style sweet cooking seasoning.
- It's 2 tbsp of Light brown sugar.
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. Kinmedai or Alfonsino fish is a deepwater fish, very big eye and red beautiful skin. Kinmedai fish is used in sushi menu in Japan.
Preparing and Simmering Alfonsino Fish step by step
- 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..
In this episode, we'll be making simmered kinmedai alfonsino, by simmering this winter fish in a sweet-and-savory broth. Alfonsino (BYX)- Sam Coenradi - Read online for free. Preparing Kinmedai (Alfonsino) for sushi/ sashimi. Chef Rika's Simmered Kinmedai Alfonsino [Japanese Cooking] - Dining with the Chef. Beryx decadactylus~Alfonsino fish @ Blake Plateau Knol.
