Kinmedai Nitsuke (Braised Alfonsino)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2
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Calories
170 kcal
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Course
Main Course
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Cuisine
Japanese
Kinmedai Nitsuke (Braised Alfonsino)
Description
In this Kinmedai Nitsuke recipe, alfonsino (kinmedai) fillets are first blanched briefly in boiling water to set the surface, then cooled to preserve texture before simmering. The simmering liquid consists of sake, mirin, sugar, soy sauce, and slices of ginger, creating a fragrant, sweet-savory broth classic to Japanese nitsuke preparations.
The fillets are placed under a drop lid (otoshibuta) to ensure even cooking and flavor absorption over 7 to 8 minutes, resulting in tender fish with a glossy, slightly reduced sauce coating. Maintaining a simmer avoids overcooking and helps retain moisture within the delicate fish.
This dish is typically served with the braising liquid spooned over the fish, offering a balance of umami, gentle sweetness, and fragrant ginger spiciness. It makes a refined main course or part of a Japanese-style meal, complementing steamed rice and simple sides.
Ingredients
- ½ lb kinmedai fillet, rinsed under cold water and patted dry with paper towels, aka alfonsino
For the Seasonings
- ⅓ cup sake
- 2 Tbsp mirin
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 lices ginger
Instructions
To Blanch the Kinmedai
- In a medium saucepan over medium heat, bring to a boil enough water to just cover the kinmedai.
- Once boiling, place ½ lb kinmedai (alfonsino) in the boiling water. Remember, you do not need to cook the fish here.
- As soon as the fish’s surface becomes white, remove it from the pan and run under cold water. Pat dry the fish with a paper towel. Discard the cooking water and quickly rinse the saucepan.
To Simmer the Kinmedai
- In the same saucepan, combine ⅓ cup sake, 2 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce, and bring to a boil over medium heat.
- Once boiling, reduce the heat to medium low. Then, add the fish and 2 slices ginger. 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 doesn‘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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 539mg | 22% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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