A Taste of Punta Mita
Grilled Marinated Black Cod
by Chef Yasuo Asai
Yasuo and I worked together for the opening of The Grand Hyatt São Paulo, where his Japanese restaurant Kinu was a favorite amongst the locals. He is an avid golfer and fisherman and lives in Mexico City, where he has his restaurant Asai Kaiseki Cuisine. Yasuo participated in both editions of Golf Kitchen Punta Mita as well as Punta Mita Gourmet & Golf. This season we will be opening Asai Japanese Cuisine here at Kupuri Beach Club with Yasuo
Ingredients
- 150 gr. black cod
- 70 gr. tomato
- 5 gr. garlic, chopped
- 1 gr. salt
- 1 gr. sugar
- 10 ml. olive oil
- 50 ml. soy sauce
- 50 ml. sake
- 50 ml. mirin
- 30 gr. lemon, sliced
- Mix the soy sauce, sake, mirin and sliced lemon in a bowl. Marinate the black cod for 3 hours with this mix.
- Toss tomato with the salt, sugar, chopped garlic and olive oil.
- Grill marinated black cod and tomato in the oven for 15 minutes at 200°C (390°F).
- Arrange on a plate before serving.