Dry-Aged Kinmedai Matsu Kasa with Ankake Sauce and Shiso Oil

A refined Japanese preparation featuring golden eye snapper with crispy scales, bone-based sauce, and aromatic shiso garnish

14 ingredients•Prep: 20 mins•Cook: 35 mins
Recipe image

Create an account in order to save recipes from hwoo.lee

Create Account

Sign In

Your account will work across all sites built on Recipe.Site

hwoo.lee profile picture

hwoo.lee•

August 15, 2025

Ingredients (14)

Fish

Ankake Sauce

Shiso Herb Oil

Garnish

Instructions

Prepare the Fish

  1. Fillet the kinmedai (1 whole), reserving bones and head for sauce

  2. Score the skin lightly without cutting through scales

  3. Season fillets with salt and let rest 15 minutes

  4. Pat completely dry before cooking

Make Ankake Sauce

  1. Roast reserved fish bones and head at 400 °F for 15 minutes until golden

  2. Transfer bones to pot with dashi stock (2 cups)

  3. Simmer gently for 30 minutes, skimming impurities

  4. Strain and return liquid to pan

  5. Add mirin (2 Tbsp) and soy sauce (1 Tbsp), simmer to reduce slightly

  6. Mix starch (1 Tbsp) with water (2 Tbsp) to create slurry

  7. Whisk slurry into simmering sauce until thickened

  8. Keep warm

Prepare Shiso Oil

  1. Blanch shiso leaves (20 leaves) in boiling water for 30 seconds

  2. Shock in ice water, then squeeze dry

  3. Blend with oil (½ cup) and salt (1 pinch) until bright green

  4. Strain through fine mesh

Cook Fish Matsu Kasa Style

  1. Heat oil to 340 °F/170°C in heavy pot

  2. Carefully lower fish (1 whole) skin-side down into oil

  3. Fry for 3-4 minutes until scales are crispy and golden

  4. Flip and cook flesh side briefly, about 1 minute

  5. Drain on paper towels

Assembly

  1. Place crispy fish (1 whole) on warmed plates

  2. Spoon warm ankake sauce around and over fish

  3. Drizzle shiso oil decoratively

  4. Garnish with hanaho or shiso flowers

  5. Serve immediately while fish is crispy

Comments