Kinmedai ‡ Recipe

Prepare fish

Pat the kinmedai fillets dry with paper towels. If the fillets have a thick skin, score the skin with 2–3 shallow diagonal cuts (do not cut into the flesh) to prevent curling during cooking.

Season both sides of the fillets lightly and evenly with kosher salt (about 3/4 tsp per fillet) and a light grind of black pepper.

Pour the sake and mirin into a shallow dish and briefly brush or spoon over the flesh side of each fillet. Let sit at room temperature for 8–10 minutes to develop aroma and to remove any fishy notes.

Sear skin-side first

Heat a large non-stick or stainless-steel skillet over medium-high heat until hot. Add a thin film of neutral oil (not on ingredient list — use enough to coat the pan). Place the kinmedai fillets skin-side down and press gently for 10–15 seconds to ensure full contact. Reduce heat to medium and cook, undisturbed, for 3–4 minutes until the skin is crisp and golden. Time will vary with thickness; the skin should be deeply colored but not burnt.

Flip and baste

Carefully flip the fillets and add the unsalted butter to the pan. Spoon the melted butter over the flesh side continuously for 1–2 minutes while the fish finishes cooking. The fillets are done when the flesh is opaque and flakes easily (internal temperature ~125–130°F / 51–54°C for moist, medium doneness). Remove fish to a warm plate and tent loosely with foil.

Make quick sauce

With the pan still hot, lower heat to medium-low. Pour in the light soy sauce and rice vinegar, scraping any browned bits from the bottom with a wooden spoon. Allow the liquid to reduce for 30–45 seconds. Stir in the remaining mirin/sake left in the dish if any (or add 1 tsp water if none). Whisk in the butter until glossy and emulsified. Remove from heat and add the yuzu or lemon juice. Taste and adjust: add a pinch of salt or a few drops more soy if desired.

Spoon the butter-soy sauce over the rested kinmedai fillets. Scatter the sliced scallions and microgreens/mitsuba on top as a fresh finish.

If serving with rice and greens: divide steamed rice between two bowls or plates. Arrange the blanched baby bok choy or spinach alongside. Place the kinmedai fillet on the rice or next to the greens and spoon extra sauce over the fish and rice.

Serve immediately while hot. Leftovers: store fish and sauce separately in the refrigerator up to 24 hours and gently reheat to avoid overcooking.