Kuro Dai Black Seabream Recipe

Prep fish

Rinse the black seabream under cold water and pat dry thoroughly with paper towels. Make three shallow diagonal cuts on each side of the fish (about 1 cm deep) to help the marinade penetrate and to promote even cooking.

Lightly salt the fish: rub 2 tsp kosher salt evenly over the exterior and inside the cavity. Let sit on a rack in the refrigerator for 15 minutes to firm the flesh and draw out excess moisture, then pat dry again.

Make the marinade by combining 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and the sliced ginger in a shallow dish. Place the fish in the dish (or in a zip-top bag) and pour the marinade over, ensuring the cuts and cavity get some liquid. Marinate in the refrigerator for 20–30 minutes, turning once after 10–15 minutes. Reserve the marinade for later (do not use marinade that contacted raw fish unless you boil it).

While the fish marinates, prepare garnishes: wash and julienne the scallions, grate the daikon and squeeze out any excess liquid into a small bowl (reserve a little for the sauce if desired), and cut lemon or sudachi into wedges. If using shiso, rinse and pat dry.

After marinating, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Add 100 ml dashi, 1 tbsp mirin, 2 tbsp soy sauce, and 1 tsp sugar. Simmer gently for 3–4 minutes to reduce slightly and to cook off any raw alcohol. Taste and adjust seasoning. Remove from heat and whisk in 10 g unsalted butter and 1 tsp sesame oil to finish the glaze; keep warm.

Preheat oven broiler (or grill) to high if you plan to broil, or heat a large ovenproof skillet (or nonstick) over medium-high heat if pan-searing. Brush the fish lightly with neutral oil, ensuring the cuts are oiled so they brown evenly.

Pan-sear method: heat 2 tbsp neutral oil in the skillet until shimmering. Place the fish in the pan, cook undisturbed 3–4 minutes until golden and crisp on the first side. Carefully flip and cook 3–4 minutes on the other side. If the fish is thick and not fully cooked through, transfer the skillet to a 200°C (400°F) oven for 6–8 minutes until a thermometer inserted into the thickest part reads 60–62°C (140–144°F) and the flesh flakes easily.

Broil/grill method: place the marinated fish on a lightly oiled baking sheet or directly on a hot grill. Broil/grill 6–8 minutes per side depending on thickness, watching closely so the glaze does not burn. Finish when internal temperature reaches 60–62°C (140–144°F).

When the fish is nearly done, spoon some of the warm pan sauce/glaze over the top to create a glossy finish. If desired, return briefly to heat for 30–60 seconds to set the glaze.

Transfer the fish to a serving platter. Spoon any remaining warm glaze over the fish. Garnish with julienned scallions, a mound of grated daikon, shiso leaves if using, a sprinkle of toasted sesame seeds, and lemon/sudachi wedges on the side. Serve immediately.