Use a paper towel to wipe off any excess moisture from the sea bream. Make cuts into the sea bream, rub in the [A] ingredients, and let marinade for at least 20 minutes.
Heat a little less than 1 tablespoon of olive oil in a thick pot. Cook the onions on low-medium heat. Once the onions have become translucent, add the potatoes.
Place the sea bream from Step 1 on top, then place the [B] ingredients on top of the sea bream. Close with a lid and cook on medium heat. Once it has come to a boil, reduce to low heat and steam cook for 20 minutes.
Garnish with lemon juice. If you find the flavor to be a bit thin, please adjust with salt and pepper.
Story Behind this Recipe
I wanted to do something delicious with the yellowback sea bream that my father caught.
You can marinade from the day before. For the fish, offcuts or other white fish is also delicious. If you don't have shio-koji, substitute with a little bit of salt. The vegetables are delicious having absorbed the fish flavor, so I definitely recommend eating them together with the pieces of fish! If you like, you can top with ponzu or rock salt.