Splendid Alfonsino Sashimiwith Nimono Broth

1. 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.

2. 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.

3. Immediately transfer the fish to a bowl of ice water to shock it, then pat the fillet dry with paper towels.

4. 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.

5. Slice the chilled, charred fillet into thin sashimi pieces (about 3 mm thick) and arrange on a serving platter.

6. 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.

7. Blanch the fish eyes for 30 seconds, then continue to braise them in the simmering broth for 10 minutes, allowing the flavors to meld.

8. Remove the eyes with a slotted spoon and place them in a small serving bowl alongside the broth.

9. 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.

10. Serve the sashimi platter with the nimono broth, braised eyes, and the warmed dipping sauce on the side.

11. Optionally garnish with additional thin ginger slices or a sprig of shiso for color and aroma.

12. Allow diners to dip each sashimi slice briefly in the Tetsuyu sauce before enjoying with the broth.