Sea bream with the head attached (Salted sea bream is also OK), flaked
④ Soy sauce
Flake the sea bream (Its okay if a little skin remains attached as it adds to the flavor. However, remove all of the bones).
Put the fish meat in a pan, add water over strong heat, and break it apart while stirring with a wooden spoon. Add ①～④ ingredients and break it all apart while continuously stirring.
Using a strong heat initially, reduce to a medium heat after the water has evaporated.
Stir until the fish is completely crumbled and there is no water remaining. (As the water evaporates, smaller bones will float to the top, so remove them).
After the water has completely evaporated, the fish will become fluffy, and it'll last for a while.
You can make lots and put it in the fridge. It wont harden in the fridge, so you can take it out of the fridge and eat it as-is on some rice.
Story Behind this Recipe
Every time we celebrated, we ate sea bream. My grandmother always made this mashed and season fish using sea bream. The delicious concentrated taste of my grandmother's sea bream has been imprinted in my palette! I think I was able to reproduce that flavor.
The fish burns easily and sticks to the pan, so make sure to use a non-stick coated pan! If it sticks, scrape at it with the wooden spatula. I have tried making this dish with fish other than sea bream, but it smelled fishy, and did not crumble well so I recommend sea bream.