Black Cod Sake Kasu Recipes

BLACK COD SAKE KASU

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.

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

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

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.