Step 1

Cut pieces of sablefish to serve. Leave the skin on.

Step 2

Bring 2 cups sake, 1 cup fish or chicken stock, 3 bay leaves, pinch of salt to a boil. Let this simmer at least a few minutes and up to 20 minutes.

Step 3

Turn off heat. Set a saucer in the pot then place the fish, skin side up, on it, making sure the fish is submerged. Cover the pan and let sit about 6 to 10 minutes.

Step 4

Very carefully remove the saucer, then carefully set the fish on cutting board to rest for 3 or 4 minutes. Peel off the skin.

Step 5

Serve the fish with greens of your choice, (pickled mustard greens in my case), a little sesame oil, soy sauce and togarashi, which is a Japanese spice mix. If you can’t find togarashi, which is in the Asian aisle in many supermarkets, toasted sesame seeds are a nice touch.