Kasu zuke - Fish marinated in sake lees

Preparation

1.Salt the fish fillet and let it rest for about 20 minutes, then pat dry any excess moisture with paper towels. (This step helps remove excess water and odors from the fish.)

2.Mix all marinade ingredients until a smooth texture is obtained.

3.Place half of the marinade in an airtight container or bag and spread it evenly.

4.Place the fish directly on the marinade, then cover it completely with the remaining miso, ensuring it is well coated.

5.Close the container (or bag) and let marinate for 1 to 2 days.

6.Remove the fish and carefully wipe off the surface miso with paper towels.

7. Preheat the oven to 180 °C and bake for 12 to 13 minutes, or grill until the fish is golden brown.

Notes:

• This marinade burns easily: make sure to remove it well before cooking and opt for gentle cooking.
• It also works very well with chicken, pork, or vegetables.
• Marinated preparations can be stored for 2 to 3 days in the refrigerator.