Japanese sweet red snapper

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Step 1

Bring a pot of water to a boil and add the fish fillets. When the skin starts to feel a bit tingly, remove it from the pot and place it in cold water.

Step 2

"This preparation is called 'marbling,' and is done to remove the fish's unpleasant odor."

Step 3

Place the fillets in a bowl of water and remove any remaining scales, blood, and other dirt by scraping them off with your fingers. Carefully wipe off the water with a paper towel or similar.

Step 4

"Wash the fillets by gently stroking them with your fingers. You don't need to scrub too hard."

Step 5

Put the kelp stock, red snapper, burdock, and sake in a pot and bring to a boil over medium-high heat. Burdock helps to remove the odor, so add it from the beginning. For the kelp stock, add the kelp as well. Leaving the kelp in until after it has boiled will bring out a stronger flavor. If you leave the red snapper skin-side up, it won't stick to the pot and the end result will be nice."

Step 6

If you add the sake and bring to a boil, the odor will evaporate and disappear."

Step 7

Once boiling, carefully skim off the scum. Add sugar and simmer for about 2 minutes.

Step 8

"Removing the scum is an important step in making delicious boiled fish. Keep skimming as long as the scum appears."

Step 9

When salty ingredients such as soy sauce are added, the sweetness does not penetrate the ingredients as easily, so sugar is added first. By the way, if you like a rich, sweet flavor, I recommend using brown sugar.

Step 10

Add mirin, soy sauce, and tamari soy sauce in that order, cover with a lid, and simmer over high heat for 7-8 minutes.

Step 11

"If you want a stronger shine or richness, try increasing the amount of tamari soy sauce."

Step 12

Cook the fish over a strong medium heat to allow the flavor to seep into the flesh. If you don't have a lid, you can use kitchen paper or aluminum foil instead."

Step 13

When the broth has reduced to a certain extent during cooking, add the ginger.

Step 14

"Adding the ginger later will prevent it from becoming bitter. Like sake, it also has the effect of removing the fishy smell."

Step 15

Pour the broth over the fish to make it shiny.

Step 16

Scoop the broth with a ladle and pour it over about 5 to 6 times. Once it becomes shiny, turn off the heat.

Step 17

"It's done when the bubbles start to become finer, about 10 minutes after you start boiling. If you think it's not shiny enough, you can add mirin to finish."

Step 18

Maybe you can't buy red snapper, but you can substitute fish like sea bream or sea bass, not salmon.

Step 19

If you use a mild white fish, it will be able to absorb the flavor of the sauce.