MUSHI KUJIRA (Boiled Whale or Bass)

Ingredients

• 2 pounds Fish (whale or bass), bone-in (The original recipe lists whale or bass. Use a firm, meaty fish such as sea bass or striped bass. Ask your fishmonger to debone it if preferred, though you will remove bones yourself in step 1.)
• 0.5 teacup (approximately 4 fl oz / 120 ml) Syou (soy sauce) (Syou is the historical spelling of shoyu, the Japanese word for soy sauce. Use a standard Japanese soy sauce.)
• 0.5 orange Orange peel (zest of half an orange) (Use only the coloured outer skin. Grated fresh using a fine grater or zester.)
• 0.5 lemon Lemon peel (zest of half a lemon) (Use only the coloured outer skin. Grated fresh using a fine grater or zester.)
• 2 whole radishes Large radishes (daikon or similar long radishes) (The recipe specifies two long, large radishes. Daikon radish is the most fitting choice for this Japanese-origin dish. Each should be substantial in size.)
• 2 tablespoons Vinegar (fine quality) (The recipe calls for a fine vinegar. Rice vinegar or white wine vinegar works well here.)
• 1 pinch (to taste) Salt (Used to season the fish slices before cooking. Use enough to lightly coat the fish pieces.)
• 1 dash Cayenne pepper (A small dash adds gentle heat. Add to the broth during simmering.)

Instructions

1. 1Place the fish on a clean cutting board. Run your fingers along the flesh to feel for bones, and carefully remove them all using tweezers or your fingers — take your time and be thorough. Once deboned, slice the fish lengthwise into long strips, then cut those strips crosswise into half-inch (roughly 1.5 cm) dice. Try to keep the pieces even in size so they cook at the same rate.
2. 2Spread the fish dice out on a plate or tray in a single layer. Sprinkle them lightly but evenly with salt on all sides. Leave the fish to sit uncovered for about 15 minutes. This draws out a little moisture and seasons the fish all the way through. Do not rinse the fish after salting — simply proceed to the next step.
3. 3While the fish is resting, peel the radishes and cut them into long, thin, even strips — aim for matchstick-sized pieces, roughly the length of your finger and about 3–4 mm wide. Try to keep them uniform so they cook evenly. Set the radish strips aside until needed.
4. 4Place the radish strips into a medium saucepan and cover with enough water to submerge them. Bring to a boil over medium-high heat and let them boil for a few minutes — about 3 minutes — until just beginning to soften but still holding their shape. Strain the radish strips through a colander, discarding the cooking water. Return the blanched radish strips to the saucepan. Add the half teacupful (approximately 120 ml) of soy sauce, the two tablespoons of vinegar, and a dash of cayenne pepper to the pan. Stir gently to combine.
5. 5Place the saucepan with the radish and broth over medium-high heat. Bring it to a full, rolling boil. Once boiling, carefully drop in the salted fish dice in a single layer if possible. Give everything a very gentle stir to make sure the fish pieces are submerged in the liquid.
6. 6Allow the contents of the pan to come back to a boil. Once it is bubbling vigorously again, reduce the heat to its lowest setting — this is what the original recipe means by 'pushing to the back of the range', where old stoves were cooler. Place a tight-fitting lid on the saucepan. Let the fish simmer gently and undisturbed for 30 minutes. Avoid lifting the lid during this time to keep the heat and steam contained.
7. 7While the fish is in its final minutes of simmering, use a fine grater or microplane to grate the zest from half a lemon and half an orange. Be sure to grate only the coloured outer skin — avoid the white pith beneath, which is bitter. Once the fish has simmered for 30 minutes, carefully remove the pan from the heat. Use a slotted spoon to transfer the fish and radish strips to a warmed serving platter. Sprinkle the freshly grated orange and lemon zest evenly over the top of the fish.
8. 8Serve the fish and radish immediately on the hot platter, accompanied by boiled rice. The original recipe calls for the dish to be brought to the table on the platter as presented, with the zest already scattered on top. Spoon some of the cooking broth from the pan over the fish if desired before serving.