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Sake Kasu - Fish in Sake Kasu Miso Zuke

2 lbs fish (salmon, butterfish, halibut, swordfish, orange roughy)
2 - 3 tsp salt

1 1/2 lbs sake lees
2/3 lb shiro miso (white miso)
1/3 - 1/2 cup sugar
1/3 - 1/2 cup sake
1/4 cup water
cheesecloth

Sprinkle fish with 2 tsp salt and refrigerate (covered) for 4 to
5 hours. Rinse with water to elimainate some of the salt.

Combine marinade ingredients well. In a large container (square
preferably), spread a 1-inch layer of marinade, then cover this
with a single thickness of cheesecloth. Arrange fish filets on
this, making sure filets do not touch, then cover fish with another
single thickness of cheesecloth. Top this with another 1-inch
layer of marinade. Continue in this manner with alternate layers
of mariande and fish until all the ingredinets have been used.
End with a thick layer of mariande. Seal container tightly and
refrigerate for 4 days to 1 week.

Eat immediately after removing from marinade. Broil or grill.

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