石鯛の釜めし #shorts

石鯛の釜めし #shorts

Peeling off the skin of the striped beakfish. It’s quite a hassle, but unavoidable. After all, the skin is delicious. Removing the gills. Cut open the belly, remove the guts, and rinse with water. Then, cut off the head. Fillet the fish into three pieces. Since it has a unique body shape, proceed carefully. It’s okay if some meat remains on the bones. In fact, leaving some meat on the bones results in a richer broth. Cut the head in half. Remove the belly bones. Pull out the remaining bones. Skewer the fish and sear the skin.
How much you grill it depends on your preference. Place the fish in cold water. Remove all the bones and simmer.
Simmer gently over low heat for 20 minutes, skimming off any scum. Start cooking the rice with sake and light soy sauce.
The procedure is the same even when using a rice cooker.
Once the rice is cooked, place the cooked striped beakfish on top and let it steam. Chop the green onions in advance. The aroma alone promises deliciousness.
Let’s dig in! The rice has perfectly absorbed the flavor of the striped beakfish.
It’s so delicious even though it’s made this simply.
No matter how troublesome, it’s better to peel the skin. Enjoy the striped beakfish!

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世に魚の種類は多いといえ、この石鯛ほど旨味にあふれる魚種は無い。　アラを煮出した出汁は、和洋問わずあらゆる調理に活用できる。

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