Black Cod Sake Kasu

• 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

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

black cod, sugar, water, salt, fresh ginger

Taken from online-cookbook.com/goto/cook/rpage/000047 (may not work)