Ingredients:
2 to 2-1/2 lbs. Black Cod fillet, skin on, bones removed, cut into 4 serving pieces
1/2 cup kosher or table salt, more if needed
6 oz. (3/4 cup) kasu paste (available at Asian markets)
1/3 cup sugar
3/4 cup water
Fresh ginger, thinly sliced and blanched, or pickled ginger for serving
Directions: Place black cod pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, cover with plastic wrap and refrigerate for 24 hours. Rinse the salt from the fish and pat dry, then return the fish to the cleaned dish.
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