Wasabi And Sake Cured Kingfish

• 18 oz rock salt
• 1/4 cup sake
• 2 tbsp wasabi powder
• 2 cups granulated sugar
• 2 1/4 lb sashimi-quality kingfish fillets
• -1 None Pickled Daikon
• 7 oz daikon, peeled into ribbons with a vegetable peeler
• 1 tbsp shredded nori
• 1/2 cup mirin
• 1 tbsp rice wine vinegar
• 1 tsp salt
• 2 tsp black sesame seeds

1. To make the wasabi and sake cure, combine salt, sake, wasabi and sugar in a medium bowl.
2. On a clean work surface, lay out 2 long sheets of plastic wrap, overlapping. Spread 1/2 the cure mixture over the plastic wrap then place fish on top. Cover with remaining cure then wrap up tightly in plastic wrap. Transfer to a large deep tray. Place a smaller tray or board on top and weigh down with heavy cans. Refrigerate for 12 hours. Remove weights and turn fish over. Replace tray and weights and refrigerate for another 12 hours.
3. Meanwhile, to make the pickled daikon, place daikon and nori in a medium bowl. In small saucepan, stir mirin, vinegar and salt over high heat until salt is dissolved then simmer for 5 mins. Pour over daikon then set aside to cool.
4. Unwrap fish and wipe off cure. Using a sharp knife, thinly slice fish. Arrange on a serving platter and sprinkle with sesame seeds. Serve with pickled daikon.

salt, sake, wasabi powder, sugar, sashimiquality kingfish fillets, nori, mirin, rice wine vinegar, salt, black sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/35878 (may not work)