Japanese｜Seafood｜Vegetables｜Winter｜金目鯛のあら煮
Simmered Snapper Head (Kinmedai Ara-ni)
Culinary Workshop - Culinary Art - 2012.Jan.
Ingredients (Serves 2)
| Kinmedai (Golden eye snapper) fish scraps | 350g-400g ... Sprinkle with salt |
| Daikon radish | 200g ... Cut into 1cm thick half-moon slices |
| (Kombu) | 7cm (used after extracting broth) |
| Burdock root | 80g ... Cut into 4cm lengths, then halved lengthwise. Soak in water. |
| Canola Flowers | As needed ... Boil for a bright green color. |
| Shiraga negi (thinly shredded green onion) | As needed |
Seasonings
| Sugar | 2 tbsp |
| Soy sauce | 50ml |
| Mirin | 50ml |
| Sake | 50ml |
Preparing the Kinmedai Fish Scraps
- Bring a pot of water to a boil, add a ladle of cold water, then blanch the fish scraps.
- Transfer to water to cool, and thoroughly clean off any dirt or scales from the fish.
Steps
- In a pot, combine kombu (used after extracting broth), daikon radish, and just enough water to cover. Parboil for about 5 minutes.
- Parboil the burdock root for about 5 minutes as well.
- In a shallow pot, combine the kinmedai, daikon, kombu, burdock root, and ＜Seasonings＞. Place a drop lid on top and cook over medium heat. Occasionally spoon the broth over the ingredients, and simmer for about 13 minutes until the broth slightly thickens.
- Arrange on a plate and garnish with canola flowers and shiraga negi.
* If the broth becomes insufficient during cooking, add sake and water as needed.