Cut an X into the skin of the fillets.Julienne the ginger.
Mix the simmering ingredients in a saucepan and bring to a boil. Add the kinmedai fillets, skin side up.
When the bottom of the fish starts to turn an opaque white, add the ginger. Cover with a drop lid and simmer on medium heat for about 15 minutes, scooping the broth over the fish occasionally – do not flip over the fish as it might break apart!
Add the green vegetables of your choice to give a nice contrast in colour, and continue to cook until the fish has absorbed all the broth.
Course: Main Course
Simmered Kinmedai https://www.oishi-washoku-recipes.com/simmered-kinmedai January 6, 2017