Ingredients:

  • 1/2 cup (120 grams) Saikyo (Sweet White) Miso Paste
  • 1/4 cup (60 ml) Sake (Japanese Rice Wine)
  • 1/4 cup (60 ml) Mirin (Sweet Rice Wine)
  • 3 Tbsp (45 grams) Caster Sugar (Superfine)
  • 4 x 6 oz fillets Black Cod (Sablefish)
  • 1 tsp (5 ml) Neutral Oil (e.g., Canola, Grapeseed)
  • 1 inch Fresh Ginger (thinly sliced, optional garnish)
  • 2 stalks Spring Onions/Scallions (finely sliced)
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Combine Liquids: In a small saucepan, combine the sake and mirin. Bring to a rapid boil over medium-high heat.
  2. Reduce Alcohol: Reduce the heat slightly and simmer for 3 minutes to burn off most of the alcohol.
  3. Add Sweetener: Remove the saucepan from the heat and whisk in the caster sugar until fully dissolved. Allow the mixture to cool for 5 minutes.
  4. Incorporate Miso: Transfer the cooled liquid mixture to a medium bowl. Add the miso paste and whisk until completely smooth, ensuring no lumps remain.
  5. Prep Fillets: Pat the cod fillets thoroughly dry with kitchen paper.
  6. Coat Fish: Place the cod fillets in the non-reactive dish or container. Pour the miso marinade over them, ensuring the fish is completely coated on all sides.
  7. Marinate: Cover the dish tightly and refrigerate for a minimum of 24 hours (ideally 48 hours). Turn the fish over once halfway through the marination period.
  8. Preheat: Set the oven grill (broiler) to high. Position the oven rack about 6–8 inches (15–20 cm) from the heating element. Line a baking tray with parchment paper.
  9. Scrape Excess: Carefully remove the fish from the marinade. Do not rinse the fish; gently scrape off most of the excess marinade using the back of a knife or a spoon, leaving only a thin coating. Discard the remaining marinade.
  10. Sear (Optional but Recommended): Heat the neutral oil in a non-stick oven-safe skillet over medium-high heat. Place the cod, skin-side down (if skin is on), and sear for 2 minutes until the skin crisps up and the edges turn opaque.
  11. Broil/Glaze: Transfer the skillet or the fillets to the prepared parchment-lined tray under the hot broiler. Cook for 4 to 6 minutes, watching constantly. The glaze should turn deep golden brown and slightly blistered, but not burnt.
  12. Check Doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  13. Rest and Serve: Allow the fish to rest for 2 minutes. Garnish with sliced spring onions, toasted sesame seeds, and optional ginger.