We love Sable fish!!
A simple marinade recipe for sable fish (black cod); sake kasu is the “lees” that remain after the fermented rice mash has been processed during the sake making process. It is a natural flavor enhancer for meats, fish and soups, available at Japanese food stores (see sources below).
Ingredients (enough for 4 servings (almost two pounds) of black cod (each fillet 1 inch in thickness) : 1/2 cup of sake kasu (sake lees – you can find it available at Japanese food store in the refrigerated section*), 1/4 cup water, 1/4 cup mirin, 1 to 2 Tablespoons coconut brown sugar (my preference), 2 Table organic white miso paste, sea salt for seasoning
Preparation:
- Using paper towel, pat the fish dry completely.
- In a large mixing bowl, combine sake kasu, miso, water, mirin and sugar, slowly whisk and blend until the mixture is smooth.
- Fill a large zip lock bag with the marinade, carefully place the fish and make sure they are completely covered with marinade. Put the bag and lay it flat on a prep tray (I used stainless prep trays, available at Japanese stores). Seal and refrigerate for 1 (minimum) to 2 days.
When you are ready to cook the fish:
- Preheat the broiler.
- Remove sable fish from marinade, using paper towel, carefully wipe the fillets dry without breaking them. Do not rinse with water!
- Lined a rimmed baking sheet with aluminium foil
- Place the fish skin side down, lightly season with sea salt
- Broil until the surface is nicely browned and fish begins to flake, about 5 minutes. Keep an eye closely and make sure you don’t burn the fish!
- Turn the fish gently to brown the skin, 2 to 3 minutes.
- To test if the fish is done, I used Japanese metal chopsticks (thin skewers will do) to poke the fish gently. If it slides in smoothly, it’s done.
- Remove the bones before serving.
***Instead of broiling, I baked the sable fish (parchment paper lined rimmed baking tray) at 400 degrees, it took 10- 12 minutes to cook through. Sear the fish first if you want the “browning” effect.
FYI: I served the cod with a shiitake and shimeji mushroom dashi “jus” with sea asparagus and Shanghai bok choy, seaweed flakes and green onion (recipe will be posted at later date).
Resources:
*Osake Artisan Sake Maker sake kasu, available directly from their store in Granville Island (Vancouver) or online, It is also available at Fujiya (912 Clark Drive, Vancouver, BC)
http://www.artisansakemaker.com
For sea salt: I met the wonderful team from Vancouver Island Salt Company a couple of months ago through Dinner Party YVR; my personal favourite is their smoked sea salt. Their products are available at finer food stores, check out their website, eat and shop local!
For sable fish: My go to place in Granville Island, Seafood City; owner Brian and his crew will take good care of you! They carry condiments also which go well with seafood; I got a bottle of Jonny Hetherington’s Habanero pineapple hot sauce which I used for my spicy sweet and sour sauce, something very tasty to try and “think outside of the box”.
My Golden Apron 