halibut with sake kasu

1 servings
1 cup Sake kasu; (available in
  ; Japanese and other
  ; Asian specialty
  ; food stores)
½ cup Sugar
1½ cup Mirin
2 pounds Halibut fillets
4 tablespoons Julienned fresh ginger; blanched briefly in
  ; boiling water, to
  ; soften

In a food processor combine kasu and sugar; process until well-blended. Add wine and process to a paste. In a large nonreactive baking dish spread half of kasu paste and top with halibut fillets in a single layer. Rub remaining mixture over fish. Cover tightly with plastic wrap and refrigerate overnight.

Heat a griddle or large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 minutes on each side and serve immediately garnished with blanched ginger.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4628

Converted by MM_Buster v2.0l.

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