I said that cooking sea bream offcuts stinks and the fish dries out, so the chef taught me this recipe. My way of cooking it was so full of mistakes, the chef laughed (I added salt, taking the odour by hot water, adding ginger and cooking in water). This turned my husband from hating sea bream offcuts to loving them.Adjust the ingredients according to the amount of fish. Before adding the soy sauce, cook the fish in the sake and sugar until there's no more smell. The flesh should turn out fluffy and tender. Recipe by Konokonomanma

I usually make this simmered red sea bream for my family.It's very simple and delicious and my family likes it very much.There isn't much sauce, so watch the heat and make sure it doesn't burn.I used store bought ginger in a tube, but you can use freshly grated ginger. Recipe by Kanchan1210

I had successfully acquired sea bream cutoffs and seasonal burdock and wanted to make something delicious.Descale the fish properly so that it's easy to eat the collagen. You could add tofu to the dish. Recipe by Osakuntochiisan

Our chef Kuniyoshi Ohtawara shares his favorite recipe for Madai no Nimono (Simmered Sea Bream)! This delicious stew filled with red sea bream and daikon is very nutritious. With this recipe you can’t go wrong!

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

I was inspired when my husband told me he wanted to eat delicious sea bream ara (bones), and I was finally able to come up with this recipe through trial and error. I wonder how many times I failed! This time I won some cooking sake in a contest, so I decided to upload this recipe.When frying the sea bream bones, don't add water. You will fail. If you think the flavor is not strong enough, adjust by adding sake to your preference (I learned this from a fish shop). When arranging the sea bream in the pan, be especially careful not to pile it up on the head. For 1-2 people. Recipe by Abicchi

On my way back from fishing I stopped into a fish market by the bay. I found some flounder offcuts that were pretty cheap, so I bought them. Had to put them to good use.The tofu is the heart of this dish.Garnishing with sansho leaves gives it an even more authentic touch. Recipe by MuryouanUKI

I got some tuna collars at quite a cheap price.Just to be careful when parboiling. Recipe by Silvy1978

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.When you boil down the balsamic vinegar, it thickens and becomes sweet. In order to thicken it even further, I added browned butter. I recommend using fresh sea bream if possible! Since you are frying the skin-side twice, it becomes crispy and fragrant. I think it depends on the type of fish used, but the skin of sea bass will not shrivel up if you cook it in slices. For 3 servings. Recipe by Yuzuyuzu

My father goes fishing often, so I learned how to cook many kinds of fish and this is one of them. I've learnt small tips that aren't even on cookbooks as I made many mistakes.Make sure you add the fish after the cooking liquid comes to a boil. It is cooked quickly with a relatively small amount of cooking liquid using the convection created by the otoshibuta. Don't flip over the fish as it will fall apart. The side of the fish that will be facing up when you serve it will be the side that is facing up when you cook. Do not reduce the cooking liquid too much with the fish in it. You won't mess up. Recipe by Korinontamaru

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.If you cook the rice and the fish with the bones intact, it'll flavor the rice. If you wash the blood carefully, it won't smell fishy. Don't use the timer function - the long you leave the fish soaking in the rice water, the bitter it'll become. Pour hot green tea over rice to make sea bream ochazuke - delicious! (Tea tastes better than dashi stock). Recipe by pekohime