Chilean Sea Bass with Sake Lees
Uchi, Austin, Texas, Tyson Cole - March 2006
For 4 servings
- 3 packs dried sake kasu (lees) sheets
- 1/2 cup mitsukan honeteri mirin
- 1/3 cup dai-ginjo (fragrant, fruity) sake
- 1/3 cup shiro dashi joyu (white soy sauce)
- 4 3-oz. Chilean sea bass fillets, skin on
- grapeseed oil
Place kasu, mirin, sake, and soy sauce in the bowl of a processor; process into a thick paste.
Place sea bass in resealable plastic bag; add paste; seal; marinate 2 days in refrigerator.
Heat oven to 475°F.
Heat oil in a skillet set over medium heat; remove sea bass from marinade, wiping off excess; sear sea bass on both sides; finish in oven (about 8 minutes).
To serve, place 1 sea bass on each plate.
What to drink: cold sake
Chef's Note: This technique of utilizing the sake lees was created by fishermen in the northern prefecture of Japan called Hokkaido. Beneficial for flavor and its floral tones, the paste also preserves fresh fish for an extended amount of time, which was especially important before the advent of refrigeration.