Sake Kasu Cod, Roasted Red Kuri Squash and Swiss Chard


One of our favorite cookbooks is Pacific Northwest The Beautiful cookbook (yes, an odd name, but great recipes). This recipe calls for marinating the cod for 2 or 3 days, so it takes a little advance planning, but it’s also super easy.

Cod Marinating in Sake
Cod Marinating in Sake


Mix together 1 1/2 cups sake lees (we learned that this is the cloudy sake); a tablespoon sugar, a tablespoon brown sugar, 3 tablespoons clear sake, 3 tablespoons mirin, and 1 1/2 teaspoons salt. Pour half the marinade in pan, and lay your 4 fillets of cod (6 oz each) on top of it. Then pour the rest of the marinade on top, toss the pan in the fridge, and wait 2 or 3 days.

Red Kuri Squash
Red Kuri Squash

Heat the oven to 400, cut your red kuri squash in half, lay it face down on a cookie sheet lined with parchment paper, and roast in the oven until the skin is tender when poked with a fork (about 45 minutes, but it varies by how big your squash is).

30 minutes before you cook the fish, pull it from the fridge. Fire up your bbq, and over medium heat, cook the fish about 4 minutes on the first side and 2 or 3 minutes on the other side.

Saute up swiss chard in olive oil, salt and pepper, with a splash of mirin to finish it off. Delicious!

Sake Kasu Cod, Swiss Chard and Roasted Red Kuri Squash
Sake Kasu Cod, Swiss Chard and Roasted Red Kuri Squash

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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