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Tuesday, June 25, 2024

Grilled Crimson Fish Marinated in Sake Lees (Akauo Kasuzuke)


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

Hero shot of Grilled Red Fish Marinated in Sake Lees.

The marinade made with sake lees is named ‘kasudoko’ (粕床) in Japanese. It is extremely just like Pork Kasuzuke marinade, however the flavour and the feel are barely completely 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 elements 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’ll interchange them.

About Akauo

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

Alfonsino - whole fish.

Alfonsino is without doubt one of the akauo species.

Akauo is a generic identify for deep-sea fish which have crimson pores and skin. Akauo consists of alfonsino, imperadore, and ocean perch, and different related species. I used alfonsino fillets at present, however you need to use different akauo fillets.

I used akauo to marinate in sake lees as a result of the distinction between the white sake lees and the crimson pores and skin of the fish appears to be like good. However there is no such thing as a motive why you can’t marinate different fish akin to salmon utilizing at present’s marinade.

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

4 fillets of red fish - alfonsino in this case.

  • 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 completely different strategies of making ready the fish earlier than marinating it. One technique doesn’t require salt however takes longer to organize.

Sake Lees Marinade (Kasudoko)

Ingredients for Sake Lees Marinade (kKsudoko).

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

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

Learn how to Make Grilled Crimson Fish Marinated in Sake Lees

At a really excessive stage, you principally 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 odor.

Step-by-step photo of preparing fish fillets before marinating them.

  1. Combine the Sake Lees Marinade elements and make a easy paste.

Step-by-step photo of making kasudoko.

  1. 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.

Step-by-step photo of marinating fish fillets.

or

Marination fish fillet in a zip lock bag.

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

Step-by step photo of making Grilled Red Fish Marinated in Sake Lees.

I’ve already posted a couple of grilled fish recipes, so the tactic of grilling crimson fish fillets is nothing new.  In my recipe card, I used an oven griller, however you need to use one of many different strategies which might be 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.

Showing the inside of the grilled fish.

YumikoYM_Signature

Hero shot of Grilled Red Fish Marinated in Sake Lees.

Grilled Crimson Fish Marinated in Sake Lees (Akauo Kasuzuke)

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

Prep Time assumes Methodology 2 of Fish Preparation.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It offers you an inventory of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Kind:

Foremost

Delicacies:

Japanese

Key phrase:

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

Serves: 4

Creator: Yumiko

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

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

Kasudoko (Sake Lees Marinade)

Directions

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

Methodology 1

  1. Shortly rinse the fillets and pat dry nicely.

  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. It is very important get an airflow across the fillets.

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

Methodology 2

  1. Shortly rinse the fillets and pat dry nicely.

  2. Sprinkle salt all around the fish fillets and go away 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 nicely till, the sugar and salt are dissolved.

  2. Put sake lees in a microwave-safe bowl and microwave it for about 30 seconds (notice 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 nicely utilizing a spatula till the paste is easy with no lumps of sake lees (notice 5).

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

Marinating Methodology 1

  1. You will want 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 massive, unfold the kasudoko solely on the world 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 go away it within the fridge for 2-3 days (notice 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 (notice 7).

Grilling Sake Lees Marinated Fish (notice 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 attainable utilizing a spatula. Sake lees marinade accommodates sugar and burns simply in the event you go away 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 space between the warmth and the fish ought to be about 10cm/4”. If the grill is simply 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 prepare 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 bought the fish store to fillet it. I then minimize both sides of the fillet into two, making 4 fillets.

By ‘crimson fish’, I imply crimson skinned deep-sea fish, reasonably than a selected species of fish. It is because you need to use different crimson fish akin to ocean perch, crimson bream, imperador, and so forth., as a substitute of the alfonsino that I used.

You don’t have to make use of crimson skinned fish, however I believed the distinction between the white sake lees and the crimson pores and skin appeared good. There is no such thing as a motive 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 following day. This technique of retaining the fillets within the fridge with out masking them is an analogous idea to getting old beef.

The fishy odor 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 motive, you sprinkle salt over the fish fillets in Methodology 2. The salt extracts water from fillets, and it removes the fishy odor 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 often not very gentle, significantly when it’s saved within the fridge or freezer. In case your sake lees could be very gentle already and simple to combine with different elements, you don’t have to microwave it.

5. Alternatively, you need to use a stick blender to combine the elements.

6. Marinating Methodology 1 makes use of a tray, however spreading the kasudoko over the fish is less complicated. 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 may attempt.

Saikyo Yaki Fish
Japanese Salmon
Grilled Whiting Fillets0

Relying on the thickness of your fillet and the energy 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 can too freeze unused kasudoko for a month.

10. Diet per 100g. It’s virtually inconceivable for me to calculate the diet data for at present’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 fundamental data 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

 

Meal Concepts

A typical Japanese meal consists of a fundamental dish, a few aspect dishes, a soup and rice. I attempt to provide you with a mix of dishes with quite a lot of flavours, colors, textures and make-ahead dishes.

I believe the proper aspect dish to go along with Sake Lees Marinated Crimson Fish is Spinach Ohitashi. The color distinction is so good. For Facet dish 2, I picked a dish which accommodates numerous greens and a small quantity of protein.

Due to the filling aspect dish, elements for the miso soup could be fairly easy. Any of the vegetable mixtures are nice however keep away from potatoes since you have got it in Nikujaga.

Meal idea with Grilled Red Fish Marinated in Sake Lees.

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