Preparing Simmered Black Rockfish

• 1 half or a whole fish Black rockfish
• 100 ml Sake
• 100 ml Soy sauce
• 100 ml Water
• 100 ml Mirin (or Mirin-style seasoning)
• 1 tbsp Sugar
• 1 Cooked bamboo shoots in brine

1. When you're out shopping for ingredients, look for fish with clear eyes and firm flesh!
2. !
3. They have sharp spikes in here (as in the picture) and on the back fin.
4. Scale and gut the fish.
5. Remove the gills.
6. Rinse well with running water!
7. After this we won't use any water so clean the fish very well at this point!
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.
9. Make several slashes on the flesh to prevent the skin from shrinking and to allow the flesh to absorb the sauce well.
10. Put all the ingredients into a pot and bring to the boil.
11. Use a pot large enough to accommodate a whole fish.
12. Simmer the fish.
13. I added bamboo shoots because I happened to have some.
14. I only had slim bamboo shoots so the picture is not very appetising.
15. Make a small lid (otoshibuta), which will sit right on top of the fish, with parchment paper.
16. Make several holes in the paper.
17. The fin sticks out...my paper lid doesn't work with the fin pushing it up.
18. I made a bigger hole to get the fin out from it.
19. Simmer the fish for 10 minutes and it is done.
20. This dressing method is the same as preparing a largescale blackfish.
21. If you are interested look at that recipe too.

black rockfish, sake, soy sauce, water, sugar, brine

Taken from cookpad.com/us/recipes/147805-preparing-simmered-black-rockfish (may not work)