Gingery Soy-Stewed Snapper

Apr 12, 2020 | Recipes, Spring | 2 comments

Gingery Soy-Stewed Red Snapper, several versions

金目鯛の煮付 KINMEDAI no NITSUKÉ

Nitsuké-style stewed fish is especially flavorful when cooked bone-in. In addition to slices with skin and bone intact, various fish parts including heads, and collars are delicious prepared this way. The key to keeping “fishiness” at bay is a quick-blanching technique known as SHIMO FURI or “frost falling.”

霜降り  SHIMO FURI  “frost falling”

The words shimo furi refer to the appearance of fish, meat or poultry that has been briefly dipped in scalding hot water to rid it of unpleasant odors and to prevent unwanted scum from surfacing later as the food simmers.

To perform shimo furi, bring a pot of water to a boil before removing it from the heat source. With tongs, or long cooking chopsticks, carefully dip-dunk the fish in the pot, swishing the pieces through the scalding hot water. You need to work quickly to keep the food from cooking at this point, which would deprive the dish of its of full flavor and precious nutrients.

Lift the food out of the pot and either briefly dunk in icy cold water and transfer to a plate, or let it cool on a plate from the start. True to its name, the surface of the food will have changed color, now looking frosted. When cool enough to handle the food, proceed with simmering it in a seasoned broth.

DOWNLOAD details BASIC RECIPE for soy-stewed fish 2020

Kashiwa Mochi

Kashiwa Mochi

So named because this sweet is wrapped in kashiwa (oak) leaves, kashiwa mochi 柏餅 is enjoyed during the Golden Week holidays, early in May. Historically this sweet is associated with Tango no Sekku (also known as Kodomo no Hi or Children's Day). What's the connection?...

Fresh Bamboo Shoots

Fresh Bamboo Shoots

The moment in the culinary calendar when a food is at its seasonal peak of flavor is referred to as shün, and it is the driving force in most Japanese kitchens. Indeed, entire menus are planned around shün ingredients. In the spring, as tender bamboo buds begin to...

Kiriboshi Daikon

Kiriboshi Daikon

Before refrigeration became widely available, pre-modern societies struggled with keeping fresh food from spoiling. A variety of ingenious techniques were developed throughout the world, including drying fresh foods in well-ventilated shade. In Japan, the resulting...

Funky Fish Sauces

Funky Fish Sauces

Fermented fish sauces can be found in many parts of the world, most having been produced for thousands of years. It is unclear whether each was an independent "discovery" or whether they influenced each other by way of shared ancient trade routes and/or political...

Recent Posts & Projects