Preparing Simmered Black Rockfish

1. 1

   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.

4. 4

   Scale and gut the fish.

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   Remove the gills.

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   Rinse well with running water!

7. 7

   After this we won't use any water so clean the fish very well at this point!

8. 8

   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.

10. 10

    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.

13. 13

    I added bamboo shoots because I happened to have some.

14. 14

    I only had slim bamboo shoots so the picture is not very appetising.

15. 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.

17. 17

    The fin sticks out...my paper lid doesn't work with the fin pushing it up.

18. 18

    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.

20. 20

    This dressing method is the same as preparing a largescale blackfish.

21. 21

    If you are interested look at that recipe too.

* Per serving · 4 servings · Values may vary.