Ingredients:
- ½ cup Shiro Miso Paste (120 g), low-sodium white miso
- ¼ cup Sake (Japanese Rice Wine) (60 ml), dry cooking sake
- ¼ cup Mirin (Sweet Rice Wine) (60 ml)
- 3 Tablespoons Granulated Sugar (45 g)
- 4 Black Cod Fillets (6 oz / 170 g each)
- 1 Tablespoon Neutral Oil (Grapeseed or canola oil)
- Black and white sesame seeds (for garnish)
- Finely sliced scallions (for garnish)
Instructions:
- Combine Marinade Ingredients: In a medium saucepan, whisk together the miso paste, sake, mirin, and sugar.
- Cook to Dissolve: Place the saucepan over medium-high heat. Bring the mixture to a simmer (do not boil vigorously), stirring constantly until the sugar has fully dissolved and the alcohol scent has mellowed, about 3-5 minutes.
- Cool Completely: Remove the mixture from the heat and allow it to cool fully to room temperature. Do not apply hot marinade to raw fish.
- Marinate the Cod: Place the Black Cod fillets in a non-reactive dish or Ziploc bag. Pour the cooled marinade over the fish, ensuring the fillets are fully coated. Cover and refrigerate for 12 to 24 hours.
- Preheat the Broiler/Grill: Position an oven rack about 6–8 inches (15–20 cm) from the broiler element. Preheat the broiler on high.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly brush with neutral oil.
- Scrape the Marinade: Remove the fillets from the marinade. Using the back of a knife or a rubber spatula, gently scrape off all excess marinade. This is critical to prevent burning.
- Place Fillets: Place the scraped Black Cod fillets, skin-side down (if skin-on), onto the prepared baking sheet.
- Initial Cook: Place the baking sheet under the preheated broiler. Cook for 5 to 7 minutes.
- Glaze and Finish: Continue broiling for another 3 to 5 minutes, watching carefully to achieve a deep mahogany caramelisation. The fish is done when it flakes easily and reaches 145°F (63°C) internally.
- Rest and Serve: Remove from the oven. Let the fish rest for 2 minutes. Garnish immediately with sesame seeds and sliced scallions.