Ingredients
- 2 lbs fish (salmon, butterfish, halibut, swordfish, orange roughy)
- 2 - 3 tsp salt
- 1-1/2 lbs sake lees
- 2/3 lb shiro miso (white miso)
- 1/3 - 1/2 cup sugar
- 1/3 - 1/2 cup sake
- 1/4 cup water
- cheesecloth
Directions
Sprinkle fish with 2 tsp salt and refrigerate (covered) for 4 to 5 hours. Rinse with water to elimainate some of the salt.
Combine marinade ingredients well. In a large container (square preferably), spread a 1-inch layer of marinade, then cover this with a single thickness of cheesecloth. Arrange fish filets on this, making sure filets do not touch, then cover fish with another single thickness of cheesecloth. Top this with another 1-inch layer of marinade. Continue in this manner with alternate layers
of mariande and fish until all the ingredinets have been used.
End with a thick layer of mariande. Seal container tightly and refrigerate for 4 days to 1 week.
Eat immediately after removing from marinade. Broil or grill.
Print this recipe
Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Sake Kasu - Fish in Sake Kasu Miso Zuke