OK, as promised, the dish that changed the world. I love this dish, and don’t let the mail order ingredient stop you. You will be ordering a kilo of the kasu. When it comes, simply divide and freeze the remainder, or store in your fridge. Trust me, you will be making this at least twice a month once you try it.
Broiled Kasu-Marinated Black Cod (Sable Fish)
1 qt. plus 1 c. water
2 T. kosher salt
3 lb. black cod (sable fish) cut into 8 portions. You can also use snapper, sea bass, halibut, etc.
12 oz. kasu, fermented sake lees (sediment from rice wine
production) . . . available from Mutual Fish (206-322-4368)
1/2 c. brown sugar
3 T. miso
1/4 c. mirin
Combine the quart of water and the salt. Add the cod and soak in the refrigerator for 30 minutes.
Remove fish, discard water, and dry the fish gently. In a work bowl, combine the remaining ingredients. Add the fish and marinate, covered in the fridge for 2 days.
Preheat broiler and remove fish from marinade. Place the fish on a no-stick broiler tray and cook for 10 minutes for every inch of thickness. Turn once carefully, or leave it to cook through on one side only. Do not burn the fish.
Serve with minced scallions as garnish, some rice, and perhaps a spoon or two of the sauce from last Monday’s recipe.