Black Cod Sake Kasu Recipe
Ingredients
| 2 to 2 1/2 pounds black cod fillet, skin on, pin bones removed, cut into 4 serving pieces | ||
| 1/2 cup kosher or table salt, more if needed | ||
| Paste | 6 Ounce | |
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Fresh ginger, thinly sliced and blanched, or pickled ginger, for serving | ||
Directions
SET THE BLACK COD pieces skin side down in a shallow dish.
Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
Slowly stir in the water.
Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
BEFORE SERVING, light the coals in an outdoor grill.
When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side.
Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.
Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
Slowly stir in the water.
Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
BEFORE SERVING, light the coals in an outdoor grill.
When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side.
Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.
Chef
