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1
Slice the onion, and divide the shimeji mushrooms into small clumps.
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2
Cook the shishamo in the oven.
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3
Add the vegetables halfway through and cook them together.
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4
You can also cook the fish and vegetables in a frying pan.
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5
Line the frying pan with kitchen parchment paper and cook over medium-low heat patiently.
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6
When one side of the shishamo smelt are cooked, turn them over and cook the othe side.
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7
Add the vegetables at this point and cook them along with the shishamo.
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8
De-seed the red chili pepper and slice into thin rounds.
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9
Combine the ingredients in a small pan with the chili pepper and bring to a boil.
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10
When the fish and vegetables are cooked using the method in step 2 or step 4, put them in a shallow container and pour the hot marinade over them.
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11
You can start eating this pretty soon since the vegetables are not raw.
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12
They'll be ready in about 2 hours.
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13
Transfer the fish to serving plates with the vegetables.
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14
Attention: It's very convenient to cook with kitchen parchment paper, but if you are cooking on gas be sure not to let the edges of the paper catch on fire.
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15
I used frozen shishamo smelt here, but I could cook them from frozen using the frying pan method described here over low heat.
