Black Cod Sake Kasu

6 ingredients
7 steps

Ingredients

  • 1 Black Cod (large enough for 6 oz (168 grm). to 8 oz (224 grm). per person)
  • 16 oz (448 grm). Kasu Paste (found in Oriental specialty stores)
  • 5 oz (140 grm). sugar
  • 17 oz (476 grm). water
  • salt
  • fresh ginger, sliced

Directions

  1. 1
    Cream Kasu and sugar until very soft.
  2. 2
    Add water slowly to achieve a creamy consistency.
  3. 3
    Leave skin on Black Cod and cover evenly with salt.
  4. 4
    Let sit overnight for 24 hours.
  5. 5
    Wash salt off Black Cod and portion the fish.
  6. 6
    Completely cover the fish with kasu paste and let marinate for 24 hours.
  7. 7
    Grill over a very hot flame and top with fresh ginger slices.

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