So Tender! Sea Bream Parts Recipe by cookpad.japan
Cooking Instructions 1 Wash out the fish blood from the sea bream parts and remove the scales. First, boil about 2 litres of water in a kettle. 2 Place the sea bream on a rack in the sink. 3 Pour hot water over the entire fish, pour a lot over the head. 4 Put cold water in a bowl (It's better if you use ice water!) and put in the fish immediately after pouring hot water over them. 5 After the fish has cooled down, move it to a pan. If there is any remaining scales or blood, make sure to remove it. 6 For those of you adding burdock root, refer to this step. Add in burdock root cut into 5 cm. 7 Put the sea bream, sake, and sugar into the pan. Cover with a lid and simmer at a medium-strong heat. Once the eyes become white this is a sign that it is cooked, so add mirin and soy sauce. 8 Now, while ladling it with broth occasionally, boil it gently until it thickens. 9 Serve and enjoy! 1 Wash out the fish blood from the sea bream parts and remove the scales. First, boil about 2 litres of water in a kettle. 1 Wash out the fish blood from the sea bream parts and remove the scales. First, boil about 2 litres of water in a kettle. 2 Place the sea bream on a rack in the sink. 2 Place the sea bream on a rack in the sink. 3 Pour hot water over the entire fish, pour a lot over the head. 3 Pour hot water over the entire fish, pour a lot over the head. 4 Put cold water in a bowl (It's better if you use ice water!) and put in the fish immediately after pouring hot water over them. 4 Put cold water in a bowl (It's better if you use ice water!) and put in the fish immediately after pouring hot water over them. 5 After the fish has cooled down, move it to a pan. If there is any remaining scales or blood, make sure to remove it. 5 After the fish has cooled down, move it to a pan. If there is any remaining scales or blood, make sure to remove it. 6 For those of you adding burdock root, refer to this step. Add in burdock root cut into 5 cm. 6 For those of you adding burdock root, refer to this step. Add in burdock root cut into 5 cm. 7 Put the sea bream, sake, and sugar into the pan. Cover with a lid and simmer at a medium-strong heat. Once the eyes become white this is a sign that it is cooked, so add mirin and soy sauce. 7 Put the sea bream, sake, and sugar into the pan. Cover with a lid and simmer at a medium-strong heat. Once the eyes become white this is a sign that it is cooked, so add mirin and soy sauce. 8 Now, while ladling it with broth occasionally, boil it gently until it thickens. 8 Now, while ladling it with broth occasionally, boil it gently until it thickens. 9 Serve and enjoy! 9 Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Pudding Basic Rolled Fondant Fudge Stripe Smores Beef With Ginger In Hoisin Sauce Twice Baked Potato Soup Banana Pudding Basic Rolled Fondant Fudge Stripe Smores Beef With Ginger In Hoisin Sauce Twice Baked Potato Soup Wisdom from my Ancestors! Unique! Sea Bream Flakes (Soboro-style) Crock Pot Pork and Saurekraut Easy Meat Wrapped Cheese Onigiri Using Kitchen Parchment Paper Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce My Granny's Onigiri with Pickled Plum and Bonito Flakes Onigiri (Rice Balls) with Shirasu and Green Onions Stir-Fried in Sesame Oil Sauerbraten Leah's Basic Butter Cream Frosting An Easy Side Dish Salad with Crispy Bacon and Daikon Radish Pan Fried Konnyaku Wisdom from my Ancestors! Unique! Sea Bream Flakes (Soboro-style) Crock Pot Pork and Saurekraut Easy Meat Wrapped Cheese Onigiri Using Kitchen Parchment Paper Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce My Granny's Onigiri with Pickled Plum and Bonito Flakes Onigiri (Rice Balls) with Shirasu and Green Onions Stir-Fried in Sesame Oil Sauerbraten Leah's Basic Butter Cream Frosting An Easy Side Dish Salad with Crispy Bacon and Daikon Radish Pan Fried Konnyaku