Kinmedai Snapper Recipe
Make Kinmedai Snapper Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu – Kinmedai Preparation
Hayato Menu – Miso-Ginger Glaze
Hayato Menu – Finish & Garnish
Method
Hayato Menu – Kinmedai Preparation
- 1
Pat dry the kinmedai fillets with paper towels. Season both sides with kosher salt and white pepper.
- 2
- 3
Carefully flip the fillets and cook 1-2 minutes more until the flesh is just opaque near the edges. Remove from heat and rest briefly.
Hayato Menu – Miso-Ginger Glaze
- 4
In a small saucepan, whisk together miso paste, mirin, sake, sugar, rice vinegar, and grated ginger.
- 5
Bring to a gentle simmer over low heat, whisking until the glaze is glossy and slightly thickened, about 2-3 minutes. Remove from heat.
Hayato Menu – Finish & Serve
- 6
Brush a thin layer of the glaze over the seared kinmedai fillets, turning to coat. Allow the glaze to caramelize slightly on the surface, about 1 minute.
- 7
