Preparing Simmered Black Rockfish

Name: Preparing Simmered Black Rockfish
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.

Be careful with the spikes of the fins and gills.
This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

I had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.

Be careful with the spikes of the fins and gills.
This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

cookpad.japan @cookpad_jp

I had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.

Be careful with the spikes of the fins and gills.
This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

I had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.

Be careful with the spikes of the fins and gills.
This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

Saved

Ingredients

1half 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
1Cooked bamboo shoots in brine

Saved

Steps

1

When you're out shopping for ingredients, look for fish with clear eyes and firm flesh!!
2

They have sharp spikes in here (as in the picture) and on the back fin.
3

Scale and gut the fish. Remove the gills. Rinse well with running water! After this we won't use any water so clean the fish very well at this point!
4

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.
5

Make several slashes on the flesh to prevent the skin from shrinking and to allow the flesh to absorb the sauce well.
6

Put all the ● ingredients into a pot and bring to the boil. Use a pot large enough to accommodate a whole fish.
7

Simmer the fish. I added bamboo shoots because I happened to have some. I only had slim bamboo shoots so the picture is not very appetising.
8

Make a small lid (otoshibuta), which will sit right on top of the fish, with parchment paper. Make several holes in the paper.
9

The fin sticks out...my paper lid doesn't work with the fin pushing it up. I made a bigger hole to get the fin out from it.
10

Simmer the fish for 10 minutes and it is done.
11

This dressing method is the same as preparing a largescale blackfish. If you are interested look at that recipe too.