Ray's Boathouse black cod in sake kasu with sesame rice cakes and wasabi emulsion from Ray's Boathouse: Seafood Secrets of the Pacific Northwest (page 132) by Danyel Smith

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Notes about this recipe

  • Rinshin on May 18, 2023

    Subbed salmon for black cod. After looking at the photo in their menu, decided to make how they serve this dish currently instead of using bokchoy in this recipe. Made quick Japanese style carrot pickle salad topping for fish and fried rice under the fish. Salmon was marinated in sake kasu for 3 days which produced meaty and savory texture. Pickled carrot salad contrasted well with salmon. Photo added.

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