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5 Minutes to Cooking Best Red Snapper Nitsuke

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Red Snapper Nitsuke

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Below are the ingridients that are needed to prepare a appetizing Red Snapper Nitsuke:

  1. Take 1 of red snapper ("kinmedai").
  2. Provide 1 of kombu/dried kelp.
  3. Take 1 cup of water.
  4. You need 1/2 cup of sake.
  5. You need 3 Tbsp of soy sauce.
  6. Provide 3 Tbsp of mirin/sweet sake.
  7. Get 3 of sliced ginger.

Ready with the ingridients? Here are the instructions on preparing Red Snapper Nitsuke:

  1. Gently descale the fish with a knife – it's best to use a descaling knife, but any sharp knife will do..
  2. Remove the head and innards from the red snapper and wash out the inside with water. Dry the skin with kitchen paper and make a cross cut on both sides..
  3. Put the kombu, water, soy sauce, mirin, sake and ginger into a pot and boil on full heat..
  4. When it gets hot, gently add the red snapper and simmer on medium heat with the lid on. Gently shake the pot occasionally to ensure the sauce covers everything, but do not turn the fish as it will likely break the fish's shape..
  5. Cook for about 10 min and it is done!.

In the southeast, the red snapper is usually legit. The red sea bream may actually be a related species found in the atlantic (Pagellus bogaraveo) which has the same common English name as the Japanese madai. It is illegal to call something "red snapper. Steamed Snapper in Japanese Sauce (Tai Nitsuke) Be the first to review this recipe. A traditional Japanese recipe for fish made easier at the comforts of your home.

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