Steps

1. To allow the flavor to penetrate easily, make deep cross-shaped scores on the rockfish fillets (2 pieces). [Key Tip!] If the fish has scales, remove them.
   🕒 01:47
2. Pour hot, but not boiling, water over the rockfish to blanch it, removing any gamey smell or sliminess. [Key Tip!] Be careful not to pour too much hot water, as it can tear the skin.
   🕒 02:17
3. Cut a piece of parchment paper to match the radius of the frying pan and create a lid. Make a cut in the center.
   🕒 02:48
4. Peel ginger (1 slice) and cut it into thin strips.
   🕒 04:25
5. Combine soy sauce (2 tbsp), granulated sugar (1 tbsp), and cooking sake (rice wine) (3 tbsp) in a pot and simmer until it thickens. [Key Tip!] Be careful, as the edges of the pot can scorch easily. By creating a rich sauce base first, the fish will absorb the flavor quickly.
   🕒 05:32
6. Add water (1/2 cup) and the julienned ginger to the pot and increase the heat. [Key Tip!] Ginger helps to eliminate any gamey odors.
   🕒 06:16
7. Once the braising liquid is boiling, gently place the rockfish into the pot. [Key Tip!] To prevent it from breaking apart, reduce the heat slightly and spoon the braising liquid over the fish.
   🕒 06:43
8. Gently place the prepared parchment paper lid over the rockfish, then cover with a regular lid and simmer. [Key Tip!] Using the parchment paper lid ensures the braising liquid circulates evenly, allowing the fish to absorb flavor throughout. The double lid method also helps achieve a tender result with less liquid.
   🕒 07:10
9. Remove the parchment paper lid and simmer while spooning the braising liquid over the fish to reduce it slightly at the end. [Key Tip!] Once you add the rockfish, avoid moving it. Flipping it can cause it to break apart, so be cautious.
   🕒 08:22