Obviously, you don’t have to use sablefish, but its high fat content really shines with this method. Salmon and any other fatty fish works very well here, and lean fish or shellfish are also good.
Cut pieces of sablefish to serve. Leave the skin on.
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.
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.
Very carefully remove the saucer, then carefully set the fish on cutting board to rest for 3 or 4 minutes. Peel off the skin.
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.