Maybe you have seen a kind of fish with big heads and big eyes and red body in some good Japanese restaurants, this fish has many kinds of names, different places have different names, the domestic call is jinji fish, Japan is called Kichiji fish, bright red Kichiji is a famous top catch in northern Japan, and is regarded by the Japanese as one of the most precious fish. Its status in Japan can be said to be quite high, and it is called the three major fish of Japan along with puffer fish and trout.
It is very common to know that fish will die immediately as soon as it comes out of the sea, so it is generally used for sea fishing and ice treatment, which is particularly precious. They generally move on the seabed under 200-500 meters, the fish fat is thick, the water is very large, and the juice is baked while grilling, which is super smooth and tender to eat! "One night stand" is a practice of pickling fish in the coastal areas of Guangdong. The restaurant redefined this snapper one-night stand with a Japanese approach, using sake and secret sauces to keep the konbu and fish lingering all night. Then experience 900 degrees of heat and bake, crispy on the outside and tender on the inside. When eating, be sure to tear off large chunks, and then add some radish paste to freshen and sweeten. In addition to charcoal grilling, there is another method of golden fish, which will be introduced to you next.
Japanese-style boiled kinky fish
Royalties
Golden fish, broth, soy sauce, miso, sake, green onion, ginger.
method
1. First of all, to prepare the broth, the simplest and most convenient is to use the wooden fish flowers, boil the water and then add the wooden fish flowers to cook for 2 minutes, then turn off the heat. During the cooling process, the woodfish flowers will sink to the bottom, and finally filter out the clear soup base.
2. Starting from the tail, slice the fish meat on both sides, the fish head is cut off on both sides of the fish neck, the fish bone can be boiled in sections, the bones of the fish body are hard and sharp, please be careful. Cod liver is a good thing and can be washed and put in to cook.
3. Put all the fish into the broth, add 1:1:1 soy sauce, miso, sake, almost 40ml each bar to see the size of the fish, put in the chopped green onion and ginger shreds, boil after boiling, cover and simmer for 15 minutes to get out of the pot.
Kichiji is the absolute emperor of Japanese cuisine, and due to his long years of living in the cold zone and deep sea, Kichiji himself is extremely rich in fat and the meat is extremely tender. In Japan, eating sashimi and swallowing fish belly is the most expensive, and the fish used for cooking is not the only one. So why wouldn't the Japanese choose Kitchiji sashimi in the first place? Because the meat of Xizhiji is more watery and rich in fat, it is best cooked in the way of juice and barbecue, and its meat will be more and more slippery, and the fish fat is overflowing, but it is not easy to loosen. Boiling it into a thick soup is also a delicacy on earth.
Known as Japan's national fish, Kitchiji is not only delicious in taste, but also nutritious In eating Kitchiji, it can effectively prevent ischemic heart disease and cerebrovascular disorders. Its rich vitamin E protects cells from reactive oxygen species damage, fish contains taurine that protects the heart and liver, and is rich in isopropanol (IPA) and DHA, which can make the blood unobstructed and activate brain cells and nerve tissue.