Halibut with sake kasu

Yield: 1 servings

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

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Recipe by: TASTE SHOW #TS4628

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