Black Cod Sake Kasu Recipes
BLACK COD SAKE KASU
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
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
KASU COD
Provided by Betty Fussell
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 6
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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NOBU’S MISO-MARINATED BLACK COD - KITCHN
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- Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
- To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
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