Japanese Alfonsino Simmer Recipe - Kinme-dai no Nitsuke Recipe

Fresh from the sea with a hint of ginger and sweet pepper, this exotic dish is bound to have everybody talking. Master and make it your special fall recipe, and you'll have everybody asking for the recipe.
Ingredients: 1 kinme-dai ginger as needed 4 shishito peppers (Japanese sweet pepper) 1 boiled burdock Mixture A 1.5 cups water 2 Tbsp. sugar 4 Tbsp. soy sauce 2 Tbsp. sake
Directions: 1. Scale the bream. Remove the gills by inserting the knife and cutting them out. Remove the innards. Clean the inside of the fish under running water. Wipe the fish dry and cut into two pieces horizontally. Make slices on the outside of the fish with a knife.
2. Wash ginger well. Cut off numerous skin slices using the part of the knife closest to the handle. Prepare Mixture A in a pot. Add ginger slices and simmer on high heat. After thoroughly simmering, add the fish.
3. Make sure the fish is not sticking to the sides of the pot. Cover the sauce with a sheet of foil, a hole poked in the center for steam to escape. Cover and continue to simmer on medium heat.
4. After 12~15 minutes of simmering, or until the fish is thoroughly cooked, remove the foil covering. Baste the fish and cook a bit more. When the fish have nice glossy coatings, remove from heat.
5. Place the fish on individual plates, leaving the ginger and sauce in the pot. Add and continue to simmer the shishito peppers, and (chopped) boiled burdock with the ginger and sauce, until the flavor sets in. Serve on the side of the bream. "Dekiagari!"
Important!! Something smells fishy around here For best results with this dish, the trick is all in taking as much of the fishy smell away as possible. This involves how well you are able to make use of the ginger, for the ginger is the fishy smell eraser. Only bring the fish to the flame after numerous slices of unpeeled ginger have been added to the simmer. When it comes time to serve, place only the finished fish on the plate, removing the ginger. Don't forget that last baste of delicious ginger simmered juice - the last touch. *Although this recipe has called for gold-eye sea bream, this recipe will work well with others too. You may try it with any sea bream, or flounder - as long as it's white meat, it should make a good substitute.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz