Tracked down some kasu paste and proceeded to marinate some sockeye. I got this idea from the Coco book and after trying the dish with black cod st the Steelhead Diner I did a little more fact finding and found out that any type of fatty fish would work.
The piece of fish you see above was marinated for 6 hours but I have 3 more pieces that will go to 24-36 hours in the marinade. I just want to test it out. I’m a huge fan so far!
This dish is a three parter. Braised veggies have red, yellow, and orange bell pepper, onion, garlic, baby bok choy, and a little braising liquid that I have been working.
The mung sprouts, green onions, and carrots are dressed in ginger oil and rice vinegar.
The salmon was seared in a pan skin side down then broiled……awesome move.
This dish is a keeper but Chef Davis and the people who published Coco already knew that………….. My changes weren’t needed, they were just adjustments to lack of ingredients and skill