Charred Sake Kasu Sablefish

Ingredients

Yield:

Serves 4

• Sablefish Marinade

  • 500g Sablefish fillet cut into 4 pieces
  • 100g sake kasu
  • 150g aka miso paste
  • 25g mirin
  • 30g light soy sauce
  • 10g dark soy sauce
  • 30g minced ginger
  • 10g minced garlic

• Gingered Tomatoes

  • 1kg heirloom tomatoes
  • 50ml olive oil
  • 10g ginger, peeled and minced
  • 20g garlic, peeled and thinly sliced
  • Salt and black pepper
  • 25g thyme sprigs

• Sweet Miso Sauce

  • 50ml reserved marinade
  • 20g butter, unsalted
  • 8 inch kombu
  • 30g bonito flakes
  • 1L water

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

30 Minutes

1. Sablefish Marinade

   • Combine marinade ingredients. Reserve 50 ml for the final sauce. Add sablefish to marinade and refrigerate for 8 hours.
   • Remove sablefish and wipe of excess marinade. Sear in hot oiled pan until lightly caramelized. Transfer to a pan and finish in oven.

2. Gingered Tomatoes

   • Place "x" in base of tomato with paring knife. Place in pot of boiling water for 5 seconds. Place in ice bath. Peel tomatoes. Cut into quarters and filet. Reserve insides of tomatoes for another purpose. Toss tomato filets in bowl with olive oil, salt and pepper. Place filets on parchment paper, cut side down. Top each piece of tomato with slice of garlic and thyme sprig. Place in 225F oven for 2 hours or until lightly dehydrated but still juicy.
   • Cool and dice. Add ginger.

3. Sweet Miso Sauce

   • Dashi broth: wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. When it boils, add bonito flakes. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Strain the stock through a paper towel.
   • Take 50 ml of reserved marinade and add 75ml dashi broth. Bring to a boil and finish with butter.