Japanese Stewed Rockfish (Mebaru no Nitsuke)

Scale the fish and remove innards if necessary.

Cut slits in both sides of the fish which will help it absorb more flavor when cooking.

Add water, sake, soy sauce mirin and sugar to pot and bring to a boil.

Add the fish and cook on high heat.

After 5 minutes, turn the heat to low.

Continue simmering until the fish is cooked through, occasionally rocking the pan to baste the fish in the broth.

This recipe is introduced in a fish recipe book, published by cookpad.