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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful with sharp tools and secure the fish firmly to prevent slipping.
Take a gutted red sea bream and make diagonal incisions on the surface, making sure not to cut too deep.
Watch out
Do not cut too deep, otherwise the fish will break apart during simmering.
Sprinkle salt evenly on both sides of the fish and let it sit for 15 minutes to draw out excess moisture and remove fishy odor.
Watch out
Spread salt evenly on the surface, otherwise some fishy odor will remain.
Watch your hand placement when peeling to avoid cuts.
Peel 80g daikon radish and cut it into thick sticks for later use.
Watch out
Cut daikon into uniform sticks so they absorb flavors evenly when simmered.
Watch your fingers when shredding scallions and keep the knife tip on the board.
Cut 1 scallion into segments, shred the green part finely, and soak in ice water to make curled scallion ribbons.
Watch out
Shred the scallions finely so they curl nicely in ice water.
Watch out for boiling water and steam, and avoid splashing when lowering the fish.
After 15 minutes, rinse the marinated fish with water and pat dry with paper towels. Boil water in a pan, place the fish on baking paper, dip it briefly into the hot water, then transfer to ice water to cool down and firm up the texture.
local_fire_departmentHigh heat boiling waterWatch out
Remove the fish as soon as its surface touches hot water, otherwise it will overcook and break apart.
Pour 100cc Shi Quan Mirin, 100cc sake, and 100cc water into a pan and heat over medium heat.
local_fire_departmentMedium heatWatch out
Measure seasoning accurately to achieve the perfect sweetness and gloss.
Put the daikon sticks into the pan, place the red sea bream on top, and put a small piece of baking paper under the fish tail to prevent it from sticking to the edge of the pan. Bring to a boil.
local_fire_departmentMedium heatWatch out
Place baking paper under the tail to prevent it from sticking and burning on the pan edge.
Ladle soup gently to avoid splashing hot liquid.
Once boiling, use a ladle to spoon the soup over the fish surface, allowing the aroma and enzymes of mirin and sake to penetrate the fish meat.
local_fire_departmentMedium heatWatch out
Spoon soup early so the fish absorbs aroma and sweetness while maintaining elasticity.
Add 2 tablespoons of soy sauce. Do not add too much saltiness at once; ladle soup over while simmering.
local_fire_departmentMedium heatWatch out
Add soy sauce in batches to control saltiness and prevent it from becoming too salty.
Be careful of rising steam when lifting the drop-lid to avoid burns.
Cover the fish with a sheet of baking paper as a drop-lid and simmer for about 5 minutes. A drop-lid ensures even heating and flavor absorption.
local_fire_departmentMedium heatWatch out
The drop-lid must fit snugly against the ingredients, otherwise steam circulation won't be even.
Remove the baking paper and continue spooning soup over the fish to infuse flavor, heating until desired sauce consistency is reached.
local_fire_departmentMedium heatWatch out
Spoon soup continuously while reducing so the fish colors and absorbs flavor evenly.
Taste when the sauce has reduced slightly, and add 1 tablespoon more soy sauce if more saltiness is needed.
local_fire_departmentMedium heatWatch out
Adjust soy sauce after tasting to ensure balanced sweet and savory flavors.
Be careful of heat when moving hot pans and plating; use oven mitts if necessary.
Carefully transfer the cooked red sea bream and daikon to a serving plate, drizzle with rich sauce, and garnish with soaked scallion shreds and ginger.
Watch out
Use a spatula and ladle to assist when plating so the fish doesn't break apart.
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