Ingredients
Equipment
Method
- Set the black cod pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, ensuring complete coverage. Cover with plastic wrap and refrigerate for 24 hours to allow the salt to firm up the fish's texture.
- After 24 hours, rinse the salt off the fish under cold running water. Pat the pieces completely dry with paper towels and return them to a cleaned dish.
- In a small bowl, stir together the sake kasu and sugar until smooth. Gradually add water while whisking to prevent lumps, creating a pourable marinade.
- Pour the kasu mixture evenly over the rinsed cod fillets, ensuring each piece is well coated. Cover and refrigerate for another 24 hours.
- Light the coals in your outdoor grill until they are blazing hot. Remove the black cod from the marinade, letting excess drip off. Grill the fish for about 5 minutes per side until nicely browned and just cooked through. Transfer to individual plates and top with ginger slices.
Nutrition
Notes
Don't skip the salt-curing step as it firms the fish's texture. If you can't find sake kasu, try Asian markets or order online. You can substitute other firm white fish like halibut or sea bass if needed.
