📝 About This Recipe
Known as the 'King of Fish' in Japan, Madai (Red Sea Bream) is a symbol of celebration and good fortune due to its vibrant red hue and sweet, clean flavor. This recipe focuses on the delicate art of Sashimi, utilizing the 'Yubiki' (skin-scalding) technique to soften the skin while preserving the pearlescent fat underneath. The result is a sophisticated balance of firm texture and umami-rich sweetness that defines high-end Edomae-style preparation.
🥗 Ingredients
The Star
- 1 fish Whole Madai (Red Sea Bream) (approx. 1.5-2 lbs, sashmi-grade, scaled and gutted)
Yubiki Essentials
- 4 cups Boiling Water (for scalding the skin)
- 1 large bowl Ice Water Bath (to shock the fish immediately)
Accompaniments and Garnish
- 4 inch piece Daikon Radish (shredded into long thin translucent strands (Tsuma))
- 6-8 pieces Shiso Leaves (fresh and crisp)
- 2 inch piece Hon-Wasabi (freshly grated on a sharkskin grater)
- 1/4 cup Pickled Ginger (Gari) (as a palate cleanser)
- 1 piece Sudachi or Lime (sliced into thin wedges)
- 2 sprigs Hanaho (Shiso Flowers) (optional for elegance)
The Dipping Sauce
- 1/4 cup Usukuchi Soy Sauce (light-colored Japanese soy sauce)
- 1 teaspoon Nikiri Mirin (boiled to remove alcohol)
- 1 teaspoon Kombu Dashi (concentrated for deep umami)
👨🍳 Instructions
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1
Thoroughly clean the Madai under cold running water. Ensure all scales are removed, especially near the fins and head, and pat the fish completely dry with paper towels.
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2
Fillet the fish using the 'Sanmai Oroshi' (three-piece breakdown) method. Separate the two fillets from the center bone, keeping the skin intact on the fillets.
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3
Carefully remove the rib bones and the pin bones using fish tweezers. Be gentle to avoid tearing the delicate white flesh.
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4
Prepare for the 'Matsukawa-zukuri' (pine bark) style by placing the fillets on a slanted cutting board, skin side up. Cover the flesh with a thin, damp paper towel, leaving only the skin exposed.
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5
Slowly pour boiling water over the skin of the fillets. You will see the skin shrink and curl instantly; this softens the tough collagen.
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6
Immediately plunge the fillets into the prepared ice water bath for 10-15 seconds to stop the cooking process. This preserves the raw texture of the meat.
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7
Remove the fillets from the ice water and pat them perfectly dry. Moisture is the enemy of good sashimi; use high-quality paper towels or a clean kitchen cloth.
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8
Wrap the fillets in plastic wrap and let them rest in the refrigerator for 15-20 minutes. This firms up the texture for easier slicing.
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9
Prepare the garnishes: soak the shredded daikon in ice water for 5 minutes to make it crunchy, then drain and squeeze dry.
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10
Mix the dipping sauce by combining the light soy sauce, cooled nikiri mirin, and dashi in a small bowl.
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11
Take the chilled fillets and slice them using the 'Hira-zukuri' (rectangular slice) method. Hold your knife at a 45-degree angle and cut slices approximately 1/4 inch thick in one smooth pulling motion.
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12
Arrange a bed of shredded daikon on a chilled platter. Place shiso leaves on top of the daikon to act as a base for the fish.
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13
Fan out the Madai slices elegantly over the shiso leaves. If using the whole fish for presentation, place the head and tail on the plate to frame the sashimi.
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14
Add a small mound of freshly grated wasabi, a pile of ginger, and the sudachi wedges to the side of the plate.
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15
Serve immediately while the fish is cool, instructing guests to dip the fish lightly into the soy mixture.
💡 Chef's Tips
Always use a 'Yanagiba' (sashimi knife) if possible; its long, thin blade prevents bruising the fish cells. When performing the Yubiki technique, ensure the water is truly boiling, or the skin will remain rubbery. If you cannot find fresh Madai, Red Snapper is a suitable substitute, though the flavor is slightly more assertive. Never mix the wasabi directly into the soy sauce; instead, place a small amount on the fish slice and then dip the fish into the sauce. Resting the fish in the fridge after scalding the skin is crucial for achieving that signature 'snap' in the texture.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the fish's natural sweetness. A light seaweed salad (Wakame) with a sesame dressing makes an excellent side dish. Serve with a bowl of clear Miso soup (made using the leftover Madai bones for stock). Green tea, specifically Genmaicha, provides a toasted nutty contrast to the clean sashimi. For a full meal, serve alongside a small portion of vinegared sushi rice (Shari).