Black Cod Sake Kasu

lazyme's Note:

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1).

• Total Time: 48 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 48 hrs

Ingredients:

Servings: 4

• 2 lbs black cod fish fillets , skin on, pin bones removed, cut into serving pieces
• ½ cup kosher salt or ½ cup table salt , more if needed
• 6 ounces sake , kasu
• 1⁄3; cup sugar
• ¾ cup water
• fresh ginger , thinly sliced and blanched, or
• pickled ginger , for serving

Directions:

1. SET THE BLACK COD pieces skin side down in a shallow dish.
2. Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
3. RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
4. STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
5. Slowly stir in the water.
6. Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
7. BEFORE SERVING, light the coals in an outdoor grill.
8. 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.
9. Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.