[From October Issue 2010]

Ingredients [Serves 2]

  • 2 pcs kinmedai (alfonsino/sea bream) (240g)
  • 1 small pc ginger (5g)


  • 1/2 cup water
  • 1/4 cup sake
  • 3 tbsp mirin
  • 1 & 1/2 tbsp soy sauce


  • 20g seaweed
  • 5-6 (30g) banno-negi (konegi, young leeks)


  • Kinmedai: With a knife, make one or two cuts on the skin of the fish. This is to make it easy for the flavor of the sauce to soak through. It also prevents the fish from arching.
  • Ginger: Keep the skin and cut into thin layers.
  • Seaweed: Wash and leave it in water for 2 to 3 minutes then cut into pieces of 2 to 3 cm.
  • Banno-negi: Cut into 5cm lengths.

1. Put the ginger and the ingredients for the sauce into the pot then over a high flame. Dry the kinmedai and put into the sauce when it comes to a boil.

2. Pour the sauce over the kinmedai with a spoon. This makes the surface of the fish solidify in a short time and will ensure the fish retains its flavor. It also prevents the skin from sticking to the small lid that rests directly on the fish.

3. When it returns to a boil, skim the sauce, lower the flame to medium and place a smaller lid on the fish. To prevent the fishy smell from filling the pot, do not cover the pot.

4. Simmer for about 10 minutes, basting the fish a couple of times along the way.

5. Remove the smaller lid, turn the flame to high and boil for 2 to 3 minutes. When the kinmedai has become shiny, and while there is broth still left at the bottom, turn off the flame.

6. Since the fish crumbles easily right after it is cooked, let it cool for 1 to 2 minutes before carefully removing it. Put it in a deep saucer with the skin facing up.

7. Add seaweed and banno-negi to what is left of the broth and boil it for less than one minute. Place it to the right front side of the kinmedai. Pour the remaining sauce over the fish as the final touch.

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