Soak the rockfish for 24-36 hours and change the water a few times. Before cooking, rinse the clipper fish, scale it, rinse it again and drain it on a tea towel. Peel the garlic cloves and cut them in half lengthwise, heat the oil in a shallow round earthenware dish and roast the garlic cloves and pepper in it.
When browned, remove with a slotted spoon and set aside. Place the pieces of clipfish, skin side down, in this mold without changing the oil. Lift the Reindl a tiny bit with both hands and shake it rhythmically back and forth very close to the fire for 10-15 min. (The length of time varies with the quality of the Klippfish.) This movement washes the Klippfish over with hot oil and extracts its gelatin from the skin. This binds the sauce that forms. When the sauce has become a light mayo, the dish is ready. Sprinkle with the browned garlic cloves and chopped pepper. Briefly on the fire while continuing to move. Bring to the table very hot.