Splendid Alfonsino Sashimi with Nimono Broth
A dazzling Japanese sashimi dish featuring whole alfonsino, lightly charred for smoky depth and served with a delicate nimono broth that highlights the fish’s natural sweetness. The quick blanching and braising of the eyes add a subtle umami richness, making this a refined yet approachable seafood experience.
Recipe by Andrej Urosevic· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 4/5 lb alfonsino or emperor fish
- 0.42 cup Tetsuyu tempura dipping sauce
- 1 fl oz water
- 0.51 fl oz sushi rice seasoning
- a pinch ginger
Instructions
- 11. Place the whole alfonsino on a clean cutting board and fillet it, carefully removing the eyes and French‑trimming the bones to keep the flesh intact.
- 22. Heat a pot of water to a rolling boil. Using a ladle, pour two generous scoops of the boiling water over the skin side of the fish fillet to loosen the skin.
- 33. Immediately transfer the fish to a bowl of ice water to shock it, then pat the fillet dry with paper towels.
- 44. Using a culinary blow torch, lightly char the skin side of the fillet for 10–15 seconds to develop a subtle smoky flavor; set aside to cool slightly.
- 55. Slice the chilled, charred fillet into thin sashimi pieces (about 3 mm thick) and arrange on a serving platter.
- 66. In a small saucepan, combine the fish eyes, 30 ml water, 15 ml sushi rice seasoning, and a pinch of sliced ginger. Bring to a gentle simmer over low heat.
- 77. Blanch the fish eyes for 30 seconds, then continue to braise them in the simmering broth for 10 minutes, allowing the flavors to meld.
- 88. Remove the eyes with a slotted spoon and place them in a small serving bowl alongside the broth.
- 99. Warm the Tetsuyu tempura dipping sauce in a separate small pot until just below boiling (about 176°F), then pour it into a dipping dish.
- 1010. Serve the sashimi platter with the nimono broth, braised eyes, and the warmed dipping sauce on the side.
- 1111. Optionally garnish with additional thin ginger slices or a sprig of shiso for color and aroma.
- 1212. Allow diners to dip each sashimi slice briefly in the Tetsuyu sauce before enjoying with the broth.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Splendid Alfonsino Sashimi with Nimono Broth?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Splendid Alfonsino Sashimi with Nimono Broth recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Splendid Alfonsino Sashimi with Nimono Broth recipe come from?
- It was shared by Andrej Urosevic on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.