Preparing Simmered Black Rockfish

Preparing Simmered Black Rockfish

This is a king of Japanese style simmered fish using a black rockfish.
Black rockfish is in season at the same time as bamboo shoots.
I can't eat a whole fish so I used half for one serving.


Black rockfish
half or a whole fish
100 ml
●Soy sauce
100 ml
100 ml
●Mirin (or Mirin-style seasoning)
100 ml
1 tablespoon
Cooked bamboo shoots in brine
as needed


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 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.

Story Behind this Recipe

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