📝 About This Recipe
This elevated take on the classic Japanese 'Kasuzuke' features buttery Gindara (Black Cod) marinated in a rich, fermented sake lees paste for 48 hours to achieve a deep umami sweetness. The fish is broiled until the sugars caramelize into a dark, lacquer-like glaze, contrasting beautifully with its snow-white, flaky interior. Finished with a decadent service of Osetra caviar and shiso-infused oil, this dish represents the pinnacle of Japanese-inspired fine dining luxury.
🥗 Ingredients
The Black Cod
- 4 6-ounce portions Black Cod Fillets (Gindara) (skin-on, pin bones removed)
- 1 tablespoon Sea Salt (for drawing out moisture)
The Sake Lee (Kasu) Marinade
- 200 grams Sake Kasu (Sake Lees) (pressed or crumbled)
- 1/4 cup Junmai Sake (high quality)
- 1/4 cup Mirin (hon-mirin preferred)
- 2 tablespoons White Miso Paste (sweet Saikyo style)
- 3 tablespoons Granulated Sugar
Luxury Caviar Service & Garnish
- 50 grams Osetra Caviar (chilled on ice)
- 1 booklet Edible Gold Leaf (for delicate placement)
- 2 tablespoons Shiso Oil (vibrant green)
- 4 stalks Pickled Hajikami Ginger (pink and white garnish)
- 1 pinch Micro-Cilantro or Shiso Buds (for aromatics)
👨🍳 Instructions
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1
Pat the black cod fillets dry with paper towels. Sprinkle lightly with sea salt on all sides and let rest for 30 minutes at room temperature to draw out excess moisture.
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2
In a small saucepan over low heat, combine the sake and mirin. Simmer for 2 minutes to burn off the harsh alcohol edge.
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3
Whisk in the sake kasu, white miso, and sugar. Stir constantly until the mixture is smooth and the consistency of a thick paste. If it is too stiff, add a teaspoon of sake. Let the marinade cool completely.
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4
Rinse the salt off the fish and pat extremely dry. In a non-reactive glass container, spread a layer of the cooled marinade.
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5
Place the fish on the marinade and cover the tops and sides with the remaining paste. Cover tightly with plastic wrap and refrigerate for 48 hours. This duration is essential for the enzymes to tenderize the fats.
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6
When ready to cook, preheat your oven to 400°F (200°C) and set the broiler to high.
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7
Gently wipe the excess marinade off the fish with your fingers or a paper towel. Do not rinse the fish; a thin film of marinade should remain to create the crust.
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8
Place the fish skin-side down on a foil-lined baking sheet lightly brushed with oil.
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9
Bake for 8-10 minutes until the fish is nearly cooked through and the flesh begins to flake.
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10
Move the tray to the top rack under the broiler for 2-3 minutes. Watch closely as the sugar in the marinade will caramelize and char quickly. You want dark, scorched spots for flavor contrast.
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11
Remove from the oven and let the fish rest for 2 minutes. The residual heat will finish the cooking process perfectly.
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12
Carefully transfer each fillet to the center of a warmed slate or ceramic plate.
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13
Place a generous quenelle of Osetra caviar directly on top of each fillet. Using tweezers, apply a small fragment of gold leaf to the caviar.
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14
Drizzle the shiso oil in a perfect circle around the fish and garnish with a single stalk of hajikami ginger and shiso buds.
💡 Chef's Tips
Ensure the fish is bone-dry before marinating to prevent the sauce from becoming watery. Do not skip the 48-hour marinating time; the sake lees need this time to break down the proteins into amino acids (umami). If the sake kasu is very hard, you can use a blender to incorporate the sake and mirin for a perfectly smooth paste. Use a high-smoke point oil for the tray to prevent sticking, as the marinade sugars are very adhesive. Always serve caviar with a mother-of-pearl spoon to avoid metallic oxidation of the delicate roe.
🍽️ Serving Suggestions
Pair with a chilled, ultra-premium Junmai Daiginjo sake to complement the lees marinade. A side of lightly charred baby bok choy or steamed koshihikari rice works beautifully. Serve alongside a small glass of dry Champagne; the acidity cuts through the buttery fat of the cod. A light dashi-based clear soup (Osuimono) makes for an elegant starter to this course.