Black Cod (aka Sablefish) in Sake Kasu

From inthekitchenwithkath.com

(Adapted from the recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)

Allow 48 hours to prepare

Serves 5 or 6

2 pounds black cod fillet, skin on, cut into 5 or 6 serving pieces

1/3 cup kosher salt

6 ounces (3/4 cup) sake kasu paste (Kasuzuke Paste)

1/3 cup sugar

¾ cup water

Day one:

1. Put the cod pieces in a single layer, skin-side down in a large glass baking pan.

2. Sprinkle the salt all over the fish. Cover, and refrigerate for 24 hours.

Day two:

1. Rinse the cod well and dry with paper towels. Wash and dry the glass baking pan and put the cod, skin-side down, back in the clean pan.

2. With a food processor (a smaller one should work well), combine the Kasuzuke paste, the sugar, and the water, until well-blended. (This can be down with an electric mixer, if you don’t have a food processor.)

3. Cover the cod with the mixture, turning the pieces over so they are completely covered. Leave them skin-side down. Cover with plastic wrap and refrigerate for another 24 hours.

Day three:

1. Scrape most of the Kasuzuke mixture off of the fillets, leaving a bit on to caramelize.

2. Heat your grill. Grill flesh-side down for about 5 minutes. Turn the fillets and grill for an additional 5 minutes. Serve.