1. Rinse the surface of the cutlass fish, remove the heads and tails, and cut each fish crosswise into 4 equally sized pieces.

2. Thinly slice the ginger root and garlic.

3. Combine the water, mirin, sake, soy sauce and sugar in a pressure cooker, and bring to a boil. Add the ginger, garlic, red pepper and fish, and bring to a boil again. Cover, and after enough pressure is applied, cook 10 more minutes.

4. Remove the cooker from the heat and set aside for approx. 5 minutes so that the contents continues to cook in the remaining heat.

5. Remove the fish, and boil down the sauce. Add the green peppers and cook briefly.

6. Place the fish on a serving dish and add the green peppers on the side. Pour the sauce over the fish and top with Welsh onion cut into hair-thin strips.

Tips:

• Cutlass fish, including the bones, can be cooked tenderly without separating from overcooking. The bitter taste of its entrails is delicious.
• Using a pressure cooker, you cannot cook the food and boil down the sauce at the same time. It could be boiled down if you use high heat to release a lot of steam. In that case, however, you wouldn't notice even if all the sauce is evaporated because it is covered. Therefore, you have to cook your food in a pressure cooker first, then remove the cover to boil down the sauce.