Tuesday, October 27, 2009

Poached-Broiled Kasu Style Black Cod

Black Cod is an exquisitly delicious fish, with buttery flesh that is so tender, it dissolves in your mouth. Poaching the fish help reduce the amount of oil, while infusing the fish with flavor. Covering it with a miso paste and broiling it, gives you a flavorful sweet and salty crust. The traditional recipe marinates the fish in the paste. Since I poach it instead, the reduced oil content ends up just right for my tastes while still velvety and rich. Sometime I will try this with the namesake ingredient for this recipe Kasu, which consists of left-over sediments after making sake, but this recipe is divine just as it is.
2 Black Cod steaks (fillets work and salmon can be substituted)
For Poaching:
generous amount of fresh ginger, maybe a one inch piece chopped
variety of onions, scallions, leeks or chives, and yellow onions
Sprigs of Cilantro
(Other asian greens are optional like baby bok choy or baby spinach greens)
lemon juice or rice wine
Salt and Pepper
4 cups of water
Poach until fish is close to cooked. It will fall apart when it is cooked. Make sure it is still firm at the core. With a slotted spoon, transfer fish and onions to broiler safe dish. Add a few spoonfuls of the broth, but don't let it get too deep.
Cover fish with the following topping and broil until the top of the fish crisps.
topping for broiler: 1/2 cup of red miso, 1 T. soy sauce or sea salt, 2 T. brown sugar, 1 t. lemon juice (or rice wine)
Serve fish with the onion mixture and serve with a few spoonfuls of broth from the broiler dish.
Remaining broth can be used as a base for an asian soup on another day.
If anyone wants me to be serious about proportions, let me know and I'll make it again and measure!

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