Kurodai Recipe

Prepare fish

Pat the black bream dry inside and out with paper towels. Score the skin on both sides using 3 shallow diagonal cuts about 1 cm deep; this helps seasoning penetrate and promotes even cooking.

Season the fish inside the cavity and on both sides with kosher salt (use about 2 tsp total) and freshly ground black pepper. Rub 1 tablespoon of oil over the skin to help prevent sticking in the pan.

Place 2 lemon or yuzu wedges into the cavity along with half the scallions, half the sliced garlic and half the ginger (this flavors from the inside while cooking). Reserve the remaining aromatics for garnish.

Let the seasoned fish rest at room temperature for 10–15 minutes while you heat the pan; this brings the fish closer to room temperature and helps cook evenly.

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat.

When oil is shimmering but not smoking, carefully place the fish in the pan, skin side down. Press gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly.

Cook skin side down without moving for 4–6 minutes, depending on thickness, until the skin is deep golden and releases easily from the pan. If the fish is thick (over 2.5 cm / 1 in), reduce heat to medium after 3 minutes to avoid burning.

Flip the fish carefully using two spatulas. Add the remaining sliced garlic, ginger and scallions to the pan around the fish to warm and fragrance the oil. Cook the fish on the flesh side for 3–5 minutes more, or until the thickest part registers 55–60°C (130–140°F) for moist, just-cooked flesh. Total cook time will be about 8–12 minutes depending on size.

During the last minute, squeeze a lemon/yuzu wedge over the fish and baste the top with pan juices using a spoon to gloss the fillet.

Transfer the fish to a warmed serving platter. Discard cavity aromatics. Scatter the warmed scallions, garlic and ginger over the fish along with chopped cilantro if using. Serve with remaining lemon/yuzu wedges.

With the pan still over medium heat, add the white wine or sake to deglaze, scraping up browned bits with a wooden spoon. Let it reduce by half, about 1–2 minutes.

Add the water and soy sauce, stir and simmer 30–60 seconds to combine and slightly reduce.

Remove the pan from heat and swirl in the butter until melted and the sauce is glossy. Taste and adjust with a few drops of lemon if desired.

Spoon the pan sauce over the plated black bream or serve alongside.