Black Cod Sake Kasu Recipes

BLACK COD SAKE KASU

Black Cod Sake Kasu image

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1).

Provided by lazyme

Categories Healthy

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs black cod fish fillets, skin on, pin bones removed, cut into serving pieces
1/2 cup kosher salt or 1/2 cup table salt, more if needed
6 ounces sake, kasu
1/3 cup sugar
3/4 cup water
fresh ginger, thinly sliced and blanched, or
pickled ginger, for serving

Steps:

SET THE BLACK COD pieces skin side down in a shallow dish.
Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
Slowly stir in the water.
Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
BEFORE SERVING, light the coals in an outdoor grill.
When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side.
Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.

Nutrition Facts : Calories 307.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 97.8, Sodium 14271.2, Carbohydrate 18.8, Sugar 16.6, Protein 40.7

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce image

Categories Wine Blender Fish Ginger Roast Vinegar Bass Healthy Gourmet

Yield Serves 6

Number Of Ingredients 12

Ingredients

For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

Steps:

Make marinade:
Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.

KASU COD

Kasu Cod image

Provided by Betty Fussell

Categories dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 6

Ingredients

4 black cod (sablefish) steaks or other cod as available
1/2 teaspoon kosher salt
1 cup sake kasu (see notes)
2 1/4 tablespoons dark brown sugar
1/2 to 3/4 cup water
1 cup ocean salad or 4 nori leaves, toasted (see notes)

Steps:

Rinse the steaks and pat them dry. Salt on both sides.
Using a fork or a food processor, mash the sake lees with sugar and water to make a thick paste. Place a third of the paste in the bottom of a plastic bag, put two of the steaks on top of the paste and cover them with another third of the paste. Repeat with the remaining two steaks, covering them with remaining paste. Seal the bag and refrigerate for 24 hours.
When ready to broil or grill the steaks, scrape off the paste (which can be reused if refrigerated) and broil the fish close to the heat for four minutes on one side, three minutes on the other.
Garnish the steaks with pickled seaweed or toasted nori leaves, cut into julienne strips.

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