I’m trying to make a kamameshi / kaiseki-type rice for thanksgiving (styled after Hayato in Los Angeles in case that gives some context). The problem is all the examples I see use Amadai or Sawara or Kinmedai, which I can’t get easily where I am.
Picture for example:
https://www.google.com/search?q=hayato+kamameshi&tbm=isch&ved=2ahUKEwi16MWTkZXtAhVYk54KHe10COsQ2-cCegQIABAA&oq=hayato+kamameshi&gs_lcp=CgNpbWcQA1AAWABg040EaABwAHgAgAEAiAEAkgEAmAEAqgELZ3dzLXdpei1pbWc&sclient=img&ei=z9C5X_XEG9im-gTt6aHYDg&bih=826&biw=1536
I’m guessing any fatty, not-too-firm white fish might be okay. Maybe black cod or halibut?
Does anyone have an idea of what kind of fish is traditional or if there are otherwise best practices I should follow?
AloJapan.com