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

Score the skin lightly without cutting through scales

Season fillets with salt and let rest 15 minutes

Pat completely dry before cooking

Roast reserved fish bones and head at 204 °C for 15 minutes until golden

Transfer bones to pot with dashi stock (473 mL)

Simmer gently for 30 minutes, skimming impurities

Strain and return liquid to pan

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

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

Whisk slurry into simmering sauce until thickened

Keep warm

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

Shock in ice water, then squeeze dry

Blend with oil (109 g) and salt (1 pinch) until bright green

Strain through fine mesh

Heat oil to 171 °C/170°C in heavy pot

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

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

Flip and cook flesh side briefly, about 1 minute

Drain on paper towels

Place crispy fish (1 whole) on warmed plates

Spoon warm ankake sauce around and over fish

Drizzle shiso oil decoratively

Garnish with hanaho or shiso flowers

Serve immediately while fish is crispy