Sake Kasu Fish in Sake Kasu Miso Zuke
- 2 pounds fish (salmon, butterfish, halibut, swordfish, orange roughy)
- 2 - 3 tsp salt
- 1 1/2 pound sake lees
- 2/3 pound shiro miso (white miso)
- 1/3 - 1/2 cup sugar
- 1/3 - 1/2 cup sake
- 1/4 cup water
Sprinkle fish with 2 tsp salt and refrigerate (covered) for 4 to 5 hours. Rinse with water to elimainate some of the salt. Combine marinade ingredients well. In a large container (square preferably), spread a 1-inch layer of marinade, then cover this with a single thickness of cheesecloth. Arrange fish filets on this, making sure filets do not touch, then cover fish with another single thickness of cheesecloth. Top this with another 1-inch layer of marinade. Continue in this manner with alternate layers of mariande and fish until all the ingredinets have been used. End with a thick layer of mariande. Seal container tightly and refrigerate for 4 days to 1 week. Eat immediately after removing from marinade. Broil or grill.
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