Cod marinated in sake kasu from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • sherrib on August 13, 2014

    This recipe yields a lot of marinade that fully covers the fish. I left the fish marinating for about 20 hours. The recipe specifically states to make sure to use black cod for this recipe since regular cod won't do. I used regular cod anyway and although it fell apart a bit during cooking, it tasted just fine. Instead of Sake Kasu, I used regular, bottled sake that I had on hand. The marinated fish takes on a beautiful and very tasty brown exterior. Next time, I might cook the marinade in a saucepan to reduce and use it over the fish. It's a shame to discard it as the recipe suggests since it's really delicious! The only other change I might make is to cook the fish from beginning to end in the oven. I don't know if it's because of the type of cod I used or if it's because I let it marinate for so long, but the fish was extremely flaky and falling apart as I turned the fillets over.

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