Sunday, August 15, 2010
Hide's Gintara Kasuzuke Black Cod
5 lbs. black cod fillet, sliced into 4-6 oz.
2.5 lbs sake kasu
2 cups mirin
8 oz. miso
Generously salt the fish. Place the fish on paper towels to eliminate excess water. Put the fish in plastic container or Ziploc bag in the refrigerator overnight. The next day mix the kasu, mirin and miso until it is shiney and smooth. Cover the fish with the sake paste and marinate for an additional 3-4 days. Scrape off most of the sake paste before grilling or baking the fish. Bake fish, skin side up, in a lightly oiled pan at 350 degrees for 10-12 minutes. Increase oven temperature to 400 degrees for the last 5-6 minutes until the fish is done. Do not overbake.