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Black Cod Sake Kasu
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Ray's Boathouse, Seattle, Washington


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

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