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Steamed white tilefish in a clay bottle | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

White tilefish : 1 tail
Liquor : a little
water : a little
Bunashimeji : a little
Sudachi skin : 1 piece
Katsuobushi : Appropriate amount
Matsutake mushroom : One
ginkgo : 2 pieces
shrimp : 1 tail
soy sauce : a little
salt : a little

Time required

60minutes

Procedure

1) Handle 01:16
Take the scales, open the belly and expose the internal organs. Drop your head and clean your stomach. Cut into three pieces and drop the sickle. Plow the abdomen and remove the bloody bone. Wrap it in a dehydrated sheet and leave it for half a day.
2) Carve 05:35
Take it out of the dehydration sheet and slice it into thin slices of about 1 cm for steaming in a clay bottle. For sashimi, cut it a little thicker and burn it with a burner to finish the sashimi.
3) Sake steamed 06:36
Cut the rest of the body into blocks and make some cuts on the skin side. Spread the rehydrated kelp in a pot for grilling on a ceramic plate, add fillet, sake, water, beech mushrooms, and sudachi skin and steam, and the white tilefish is steamed with sake.
4) Steamed clay bottle 07:21
Put dried bonito in boiling water and extinguish the fire. Leave it for 1 minute and strain it to make bonito broth. Remove the stones from the matsutake mushrooms, wash them lightly with water, and wipe off any water and dirt with paper. Add the fillet of white tilefish and ginkgo, shrimp, and matsutake mushrooms cut to a suitable size. Add soy sauce and salt, pour the soup stock until the 8th minute, and heat it to finish.

Point

There are three types of tilefish, but white tilefish is the highest quality fish. A luxurious recipe that combines high-quality matsutake mushrooms with it and steams it in a clay bottle.
There are scales on the back line that cannot be removed, so pull them out with tweezers during cooking.
Even for fish with hard bones, if you put a knife in the joint, you can easily drop your head with a normal knife.
Drained fish can be wrapped in paper and wrap and stored in the refrigerator for about a week.