Halibut with sake kasu
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.