Smoked Threadfin (Ikan Kurau) in Sake Sauce

Ingredients:

1. 2 fillets of threadfin

2. 1 tsp dark sesame oil

3. 1/4 tsp white sesame seeds

4. 1/4 tsp black sesame seeds

5. 1/4 cup extra virgin olive oil

6. Kosher salt

7. Freshly ground black pepper

8. 1/4 cup diced scallions

Sake Sauce:

1. 3 cups shitake mushrooms, thinly sliced

2. 2 cups chicken stock

3. 1 cup sake

4. 1/2 cup light soy sauce

5. 1 tbsp minced ginger

6. 1 tbsp minced garlic

7. 2 tbsp honey

8. 1 tbsp rice wine vinegar

9. 1 tbsp cornstarch

10. 1 tbsp water

Other tools:

1. Cedar plank for smoking and cooking on

Soak your cedar plank for at least an hour.  I had ours in the sink for about 5 hours but that’s only because I forgot it there.  As you prep everything else, combine your sesame seeds and sesame oil into a small metal bowl and place it aside.  Keeping it soaking for a while will produce and extraordinary taste once you serve the mixture on your fish.

The sake sauce is quite straight forward actually. Combine your mushrooms, stock, sake, soy sauce, ginger and garlic into a saucepan and simmer on low for about 15 minutes.  The initial taste will be super salty but wait, the magic has yet to happen!  Once your timer “bings”, add the rice wine vinegar and the honey stirring in well.  Again, return the sauce to a simmer and let it sit for another 15 minutes. Give it a stir once in a while too!

OK, almost there, now combine your cornstarch and water and mix it until its all dissolved and becomes a white milky liquid. Using a whisk, stir in your mixture and dont’ stop the stirrin’! You’ll soon have a slightly thickened sauce and you’re almost ready for the final bit.

Now, the fish! Place them on an oiled cedar plank and season nicely with Kosher salt and freshly ground pepper. Make sure you get all the sides as threadfin is not a traditional fillet, it’s rather skinny and tall as you can see from the shots below. Fire up the grill ahead of time and get it to about 450 degrees F.  Place the plank along with the fish on it straight onto the grid for direct heat grilling.  You’ll leave the fish there for about 15 minutes or until the fish starts to turn a bit brown on the outside and super crazy tender on the inside.

Prepare a side of steamed white rice, pour a small glass of freezing cold sake (if there’s any left) and plate up your fish.  Cover it with a good heap of mushrooms and sauce and then add the sesame mixture.  Finally, sprinkle your scallions on top of it all and serve away!

Honestly, I think this was the BEST fish dish we’ve ever done.  Thanks to the lady at the fish market for another wonderful meal!

PS, today I’ve realized more than ever how much I love my family.  So today’s entry is dedicated to Heather, Alex and Kalyna, my three reasons for living and loving.  You are my life and no matter how mean other people can get, they can’t touch us!

Dad/Hubby 😉

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Overall Heather Rating: 8/10

#ThreadfinRecipe #GrilledThreadfin #BGEFish #IkanKurau #Threadfin