Wasabi And Sake Cured Kingfish Recipe

Name: Wasabi And Sake Cured Kingfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 oz rock salt; 1/4 cup sake; 2 tbsp wasabi powder; 2 cups granulated sugar; 2 1/4 lb sashimi-quality kingfish fillets; -1 None Pickled Daikon; 7 oz daikon, peeled into ribbons with a vegetable peeler; 1 tbsp shredded nori; 1/2 cup mirin; 1 tbsp rice wine vinegar; 1 tsp salt; 2 tsp black sesame seeds

Servings: persons

18 oz rock salt
1/4 cup sake
2 tbsp wasabi powder
2 cups granulated sugar
2 1/4 lb sashimi-quality kingfish fillets
-1 None Pickled Daikon
7 oz daikon, peeled into ribbons with a vegetable peeler
1 tbsp shredded nori
1/2 cup mirin
1 tbsp rice wine vinegar
1 tsp salt
2 tsp black sesame seeds

1
To make the wasabi and sake cure, combine salt, sake, wasabi and sugar in a medium bowl.
2
On a clean work surface, lay out 2 long sheets of plastic wrap, overlapping. Spread 1/2 the cure mixture over the plastic wrap then place fish on top. Cover with remaining cure then wrap up tightly in plastic wrap. Transfer to a large deep tray. Place a smaller tray or board on top and weigh down with heavy cans. Refrigerate for 12 hours. Remove weights and turn fish over. Replace tray and weights and refrigerate for another 12 hours.
3
Meanwhile, to make the pickled daikon, place daikon and nori in a medium bowl. In small saucepan, stir mirin, vinegar and salt over high heat until salt is dissolved then simmer for 5 mins. Pour over daikon then set aside to cool.
4
Unwrap fish and wipe off cure. Using a sharp knife, thinly slice fish. Arrange on a serving platter and sprinkle with sesame seeds. Serve with pickled daikon.

402

kcal

Calories

Fat

101

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 oz rock salt, 1/4 cup sake, 2 tbsp wasabi powder, 2 cups granulated sugar, and more.

Yes, Wasabi And Sake Cured Kingfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wasabi And Sake Cured Kingfish

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