Ingredients (4 servings):
* 190g (6.7 oz/4 pieces) kinmedai (splendid alfonsino)
* 300ml (10 fl oz) sake
* 200ml (6.8 fl oz) mirin (sweet rice wine)
* 30g (1oz) sliced ginger
* 1-2 dried red chili peppers
* 25ml (0.8 fl oz) dark soy sauce
* 25ml (0.8 fl oz) tamari soy sauce
* White part of green onions, sliced
* Yuzu peel

Instructions:
1. Sprinkle the kinmedai pieces lightly with salt and leave for 20 minutes. Wash with water, dip quickly into hot water, and place in ice water.

2. Place the sake, mirin, ginger, and dried chili peppers in a pot and bring to a boil. Simmer until the broth is reduced by half.

3. Add the kinmedai, dark soy sauce, tamari soy sauce, and yuzu peel, and cook briefly.

4. Remove the fish, place it on a tray, and keep warm. Continue to simmer the broth to reduce it further.

5. Arrange the kinmedai pieces on a plate, top with the reduced broth, and sprinkle the sliced green onions on top.