Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:10

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

Preparation

• 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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