Grilled Pink Fish Marinated in Sake Lees (Akauo Kasuzuke)

Grilled Pink Fish Marinated in Sake Lees (Akauo Kasuzuke) is an excellent dish. It makes use of a easy marinade, however is stuffed with flavour. You’ll undoubtedly style alcohol, however the sweetened alcohol-based marinade is stuffed with umami and provides a posh flavour to the fish.

The marinade made with sake lees known as ‘kasudoko’ (粕床) in Japanese. It is extremely much like Pork Kasuzuke marinade, however the flavour and the feel are barely totally different. The kasudoko for Pork Kasuzuke has extra sugar, and it’s marginally softer.

When fish is marinated in sake lees, extra water comes out in comparison with marinating meat. So, I decreased the amount of liquid within the marinade by eliminating mirin from the components used within the Pork Kasuzuke recipe.  I additionally suppose that the sweeter marinade fits meat higher than fish.

Having mentioned that, the distinction between the 2 marinades could be very small and you may interchange them.

About Akauo

The phrase ‘akauo’ (赤魚) means pink fish. ‘Aka’ (赤) is pink, and ‘uo’ (魚) is fish. The Kanji character for fish, 魚, can also be learn as ‘sakana’ (which means fish) when represented as a stand-alone phrase. You could be extra acquainted with the phrase ‘sakana‘ than ‘uo‘.

Alfonsino is among the akauo species.

Akauo is a generic title for deep-sea fish which have pink pores and skin. Akauo contains alfonsino, imperadore, and ocean perch, and different related species. I used alfonsino fillets at the moment, however you should utilize different akauo fillets.

I used akauo to marinate in sake lees as a result of the distinction between the white sake lees and the pink pores and skin of the fish appears to be like good. However there isn’t any cause why you can not marinate different fish reminiscent of salmon utilizing at the moment’s marinade.

What’s in My Grilled Pink Fish Marinated in Sake Lees

• Alfonsino fillets, pores and skin on
• Salt (non-compulsory)

As talked about earlier, you don’t have to make use of alfonsino, however red-skinned fish will look good on this dish.

Within the recipe card, I included two totally different strategies of making ready the fish earlier than marinating it. One technique doesn’t require salt however takes longer to arrange.

Sake Lees Marinade (Kasudoko)

The marinade doesn’t require many components, however you do want a bag of sake lees, which you should purchase frozen at a Japanese grocery retailer. Click on the the hyperlink above and see the picture of sake kasu packet.

Kasudoko will be reused inside 1 week within the fridge. You may also freeze kasudoko for a month. I typically make a big amount of kasudoko, freeze it, and marinate fish/meat later.

Tips on how to Make Grilled Pink Fish Marinated in Sake Lees

At a really excessive stage, you mainly put together the fish, make the marinade, marinate the fish, and grill the fish. There are two alternative ways of making ready the fish, and likewise two alternative ways of marinating the fish. I included these strategies within the recipe card.

1. Put together fish fillets by drying within the fridge in a single day or sprinkling salt over the fillets to take away the fishy scent.

2. Combine the Sake Lees Marinade components and make a clean paste.

3. Totally coat every fillet with marinade and marinate for 2-3 days within the fridge. You may marinate fillets in a tray or in a zipper lock bag.

or

4. Scrape the marinade off the fish fillets and grill.

I’ve already posted just a few grilled fish recipes, so the strategy of grilling pink fish fillets is nothing new.  In my recipe card, I used an oven griller, however you should utilize one of many different strategies which are talked about within the following recipes:

Saikyo Yaki Fish
Japanese Salmon
Grilled Whiting Fillets

I like Akauo Kasuzuke. The stability between the aroma of sake and sweetness is ideal. In comparison with salted fish like Salted Salmon or Grilled Snapper, the unique flavour of the fish is enhanced by the umami that comes from kasudoko. It’s a refined flavour.

Yumiko

Grilled Pink Fish Marinated in Sake Lees (Akauo Kasuzuke)

Grilled Pink Fish Marinated in Sake Lees (Akauo Kasuzuke) is an excellent dish. It makes use of a easy marinade, however it is stuffed with flavour. You’ll undoubtedly style alcohol, however the sweetened alcohol-based marinade is stuffed with umami and provides a posh flavour to the fish.

Prep Time assumes Methodology 2 of Fish Preparation.

Do not forget to see the part ‘MEAL IDEAS’ under the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Most important

Delicacies:

Japanese

Key phrase:

grilled fish recipes, marinated fish, pink fish recipes, sake lees recipe

Serves: 4

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 4
  pink fish fillets
  (about 150g/ per fillet, observe 1)5.3oz
• 1
  tsp
  salt
  (observe 2)

Kasudoko (Sake Lees Marinade)

Directions

Fish Fillets Preparation – choose one of many two strategies under (observe 3)

Methodology 1

1. Shortly rinse the fillets and pat dry properly.

2. Wrap every fillet with kitchen paper (non-compulsory, I did not do it).

3. Place a rack on a tray and put the fillets on the rack, pores and skin aspect up. You will need to get an airflow across the fillets.

4. Place the fish on the rack within the fridge in a single day, with out protecting them.

Methodology 2

1. Shortly rinse the fillets and pat dry properly.

2. Sprinkle salt all around the fish fillets and depart them for half-hour.

3. Pat dry and take away the moisture from the fillets with kitchen paper.

Making Kasudoko (Sake Lees Marinade)

1. Put cooking sake, sugar, and salt in a bowl and blend properly till, the sugar and salt are dissolved.

2. Put sake lees in a microwave-safe bowl and microwave it for about 30 seconds (observe 4).

3. Add miso to the sake lees and blend.

4. Add the cooking sake with sugar and salt to the sake lees combination and blend properly utilizing a spatula till the paste is clean with no lumps of sake lees (observe 5).

Marinating Fish Fillets – choose one of many two strategies under (observe 6)

Marinating Methodology 1

1. You have to a tray that may match 4 fish fillets with out overlapping.

2. Unfold barely lower than half of kasudoko on the underside of the tray. If the tray could be very giant, unfold the kasudoko solely on the realm the place the fillets can be positioned.

3. Place the fish fillets on the kasudoko.

4. Unfold the remainder of the kasudoko over the fish fillets, making certain that every fillet is roofed with kasudoko.

5. Place a chunk of cling wrap over the fish, eradicating the air pockets in order that the cling wrap sticks to the floor of the fish fillets coated with kasudoko.

6. Cowl the tray with cling wrap and depart it within the fridge for 2-3 days (observe 7).

Marinating Methodology 2

1. Divide the kasudoko into 8 equal parts. Take one portion of Kasudoko and unfold it over one aspect of a fish fillet utilizing a skinny spatula.

2. Place the fillet on a chunk of baking paper (or a plate/tray), the kasudoko aspect down.

3. Unfold 1/8 of the kasudoko over the floor of the fillet on the baking paper.

4. Utilizing the spatula, take away the fillet with kasudoko on it from the baking paper and put it in a zipper lock bag.

5. Repeat for the remaining fillets. You may place all of them in a big bag, with out overlapping, or individually in small baggage.

6. Marinate the fish within the fridge for 2-3 days (observe 7).

Grilling Sake Lees Marinated Fish (observe 8)

1. Pre-heat the oven grill.

2. Place a rack on a baking tray coated with aluminium foil.

3. Scrape the marinade off the fish as a lot as doable utilizing a spatula. Sake lees marinade accommodates sugar and burns simply in case you depart loads of marinade on the floor of the fillets.

4. Put the fish fillets on the rack pores and skin aspect down, then place the tray underneath the oven grill. The gap between the warmth and the fish needs to be about 10cm/4”. If the grill is just too near the fish, the fish will burn earlier than it’s cooked.

5. Prepare dinner for a couple of minutes till the sting of the fish begins burning. Flip it over and cook dinner additional 2-3 minutes.

6. Take away the fillets from the grill and place them on the serving plate and serve instantly.

Recipe Notes

1. I purchased an entire alfonsino and obtained the fish store to fillet it. I then minimize all sides of the fillet into two, making 4 fillets.

By ‘pink fish’, I imply pink skinned deep-sea fish, quite than a selected species of fish. It’s because you should utilize different pink fish reminiscent of ocean perch, pink bream, imperador, and so on., as an alternative of the alfonsino that I used.

You don’t have to make use of pink skinned fish, however I assumed the distinction between the white sake lees and the pink pores and skin regarded good. There isn’t any cause why you’ll be able to’t even marinate salmon fillet or snapper fillet.

2. If you’re utilizing Fish Fillets Preparation Methodology 1, you don’t want salt.

3. I used Methodology 1 as a result of I had no plan to make use of the fillets till the subsequent day. This technique of holding the fillets within the fridge with out protecting them is an identical idea to getting older beef.

The fishy scent comes from the moist floor of the fish. Pat drying the fillets and exposing them to the air within the fridge prevents the fish getting moist.

For a similar cause, you sprinkle salt over the fish fillets in Methodology 2. The salt extracts water from fillets, and it removes the fishy scent by wiping the moisture of the fillets.

4. That is to melt your sake lees as a result of sake lees in a flat pack is normally not very comfortable, notably when it’s saved within the fridge or freezer. In case your sake lees could be very comfortable already and straightforward to combine with different components, you don’t must microwave it.

5. Alternatively, you should utilize a stick blender to combine the components.

6. Marinating Methodology 1 makes use of a tray, however spreading the kasudoko over the fish is simpler. Washing up is minimal with Marinating Methodology 2 as you employ plastic baggage that can be thrown away. However placing kasudoko all around the fish fillet is extra time consuming on this technique.

7. You may freeze the fish coated with the kasudoko after 2 days of marinating them within the fridge. It retains for 1 month within the freezer.

8. There are different methods of cooking your marinated fish. The recipes within the following posts clarify numerous methods of grilling/cooking sliced fish that you could possibly attempt.

Saikyo Yaki Fish
Japanese Salmon
Grilled Whiting Fillets0

Relying on the thickness of your fillet and the power of your grill, cooking time varies. Kasudoko burns simply, so watch out to not burn the fish by adjusting the gap between the warmth and the fish.

9. You may re-use kasudoko inside 1 week within the fridge. You may also freeze unused kasudoko for a month.

10. Diet per 100g. It’s nearly inconceivable for me to calculate the diet info for at the moment’s dish, as a result of majority of sake lees will not be eaten however some vitamins are absorbed into the fish. So, I used a Japanese Diet web site and obtained the essential info for a chunk of Akauo Kasuzuke.

serving: 100g energy: 100kcal fats: 2.4g saturated fats: 0.23g  sodium: 116mg  carbohydrates: 1.8g  dietary fibre: 0.3g protein: 17.6g vitamin a: 26mg vitamin c: 0g calcium: 15mg iron: 0.3mg