Seared Halibut with a Sake & Kasu Marinade and Sake Risotto
Ingredients
- 2 cups Wetlands Sake
- 4 tablespoons Wetlands Kasu
- 2 tablespoons miso
- 1 tablespoon mirin
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 1/2 to 2 pounds of halibut fillet, cut into 4 equal size portions
- Canola or grapeseed oil, as needed
- Sake Risotto, for serving [3]
Directions
Add the sake to a small saucepot and bring to a boil over high heat. Reduce the heat to medium so that the sake remains at a heavy simmer and cook for 8 minutes to concentrate the flavor.
Add the kasu, mirin, soy, sugar, and miso to the sake and whisk to incorporate completely. Return to a simmer and cook until the kasu is completely tender and the marinade has reduced, about 10 minutes.
Transfer to a blender and process until perfectly smooth. Refrigerate until completely chilled.
Brush the halibut filets, with a thick layer of the marinade on all sides and wrap with plastic before marinating for 8-12 hours.
Wipe the excess marinade off the fish and season lightly with salt.
Sear in a pan over medium heat with just enough neutral oil to coat the bottom of the pan.
Flip the fish and finish in the oven at 350°F for 6 minutes, or just until the fish flakes easily. Serve over a bed of Sake Risotto.
Recipe Details
- Dish Type: Entree [6]
- Cuisine: American [7]
- Cooking Method: Combination [8]
- Occasion: Any [9]
- Effort Level: Moderate [10]
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