KASU COD

Kasu Cod image

Provided by Betty Fussell

Time 20m

Yield Four servings

Number Of Ingredients 6

4 black cod (sablefish) steaks or other cod as available
1/2 teaspoon kosher salt
1 cup sake kasu (see notes)
2 1/4 tablespoons dark brown sugar
1/2 to 3/4 cup water
1 cup ocean salad or 4 nori leaves, toasted (see notes)

Steps:

Rinse the steaks and pat them dry. Salt on both sides.
Using a fork or a food processor, mash the sake lees with sugar and water to make a thick paste. Place a third of the paste in the bottom of a plastic bag, put two of the steaks on top of the paste and cover them with another third of the paste. Repeat with the remaining two steaks, covering them with remaining paste. Seal the bag and refrigerate for 24 hours.
When ready to broil or grill the steaks, scrape off the paste (which can be reused if refrigerated) and broil the fish close to the heat for four minutes on one side, three minutes on the other.
Garnish the steaks with pickled seaweed or toasted nori leaves, cut into julienne strips.