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When you're out shopping for ingredients, look for fish with clear eyes and firm flesh!
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!
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They have sharp spikes in here (as in the picture) and on the back fin.
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Scale and gut the fish.
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Remove the gills.
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Rinse well with running water!
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After this we won't use any water so clean the fish very well at this point!
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I want to use half of a fish to make a dish so remove the flesh of the side that is going to be underneath when you serve.
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Make several slashes on the flesh to prevent the skin from shrinking and to allow the flesh to absorb the sauce well.
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Put all the ingredients into a pot and bring to the boil.
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Use a pot large enough to accommodate a whole fish.
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Simmer the fish.
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I added bamboo shoots because I happened to have some.
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14
I only had slim bamboo shoots so the picture is not very appetising.
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15
Make a small lid (otoshibuta), which will sit right on top of the fish, with parchment paper.
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Make several holes in the paper.
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The fin sticks out...my paper lid doesn't work with the fin pushing it up.
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I made a bigger hole to get the fin out from it.
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Simmer the fish for 10 minutes and it is done.
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This dressing method is the same as preparing a largescale blackfish.
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21
If you are interested look at that recipe too.
