Ingredients:

  • 2 tablespoons sake (30 ml)
  • 2 tablespoons mirin (30 ml)
  • 4 tablespoons white miso paste (60 ml), shiro miso recommended
  • 3 tablespoons granulated sugar (45 ml/ 36g)
  • 2 (6-8 ounce) black cod fillets (170-225g each), skin on or off, pat completely dry
  • Chopped scallions or green onions, pickled ginger (optional)

Instructions:

  1. In a small saucepan, combine sake and mirin. Bring to a simmer over medium heat and cook for 1 minute to evaporate the alcohol.
  2. Remove from heat and whisk in the miso paste and sugar until completely dissolved and smooth. Let cool completely.
  3. Place the cod fillets in a shallow dish or resealable bag. Pour the cooled miso marinade over the cod, ensuring they are fully coated.
  4. Cover and refrigerate for at least 24 hours, or up to 72 hours. This is crucial for flavor penetration.
  5. Preheat broiler to high or oven to 400°F (200°C). If baking, line a baking sheet with foil.
  6. Remove cod from marinade, gently wiping off excess (but leave a thin coating). Broil or bake until the surface is nicely caramelized and the fish is cooked through (flakes easily).
  7. The cod should flake easily with a fork and reach an internal temperature of 145°F (63°C).
  8. Garnish with chopped scallions and pickled ginger (optional). Serve immediately.