STURGEON OR SALMON, KASUZUKE MARINATED
As seen in our FEAST OF SEVEN FISHES in Dec 2012.
½ cup KASUZUKE (find in Asian specialty store)
- 2 tablespoons red miso paste
- 2 tablespoons SAKE plus 2 tablespoons water
- 1 pound sturgeon or salmon filets
- 2 tablespoons grape seed oil
- 1 teaspoon coriander
Combine kasuzuke, miso. sake, and water in a medium mixing bowl; whisk well to combine; place fish into lees mixture and coat with marinade 24 hours; remove and scrape off excess marinade; place oil in medium heated medium saute pan; sear fillet, skin side up for 2 minutes or until it has seared well; turn and repeat until cooked to desired temperature; season with coriander and serve with coriander linguini salad.