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.