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RECIPE
350g snapper head and bones. Sprinkle sea salt 7g (2%).
Put in a strainer and a bowl and keep in the refrigerator for an hour.
Throw away the liquid with strong fishy smell. Pour 90℃ hot water on the fish.
Remove and clean blood and dark parts of the snapper in cold water.
Add:
prepared snapper head and bones
5cm-square dried kelp
600g water
Put the ingredients into a pot. Simmer over medium heat (ideally at the temperature that brings it to a boil after approx.15 min). Remove the kelp before boiling and keep the temperature at 90℃ for 30 min.
Filter through a cotton cloth to get pure, clear snapper broth.
Add a little salt to enhance the flavour.
We are sharing some of our original recipes from KAZUYA restaurant in this channel.
KAZUYA restaurant, where New Zealand finest ingredients meet Japanese cookery mastery. Visit KAZUYA for unique fine dining experience.