Gut the fish, and rinse well. Take the heads and tails off, and cut each fish into 4-5 pieces.
Put the ● ingredients and the fish pieces into a pan, and add enough water to cover the fish. Put in a small lid that sits on top of the fish (drop lid or otoshibuta) and simmer over medium-low heat for about 15 minutes.
Garnish with sliced green onions to taste.
Story Behind this Recipe
The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.
There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored. The fish is very soft, so don't simmer over high heat.