Ingredients:

  • 1/4 cup (60 ml) Sake (Japanese Rice Wine)
  • 1/4 cup (60 ml) Mirin (Sweet Rice Wine)
  • 1/2 cup (120 g) Shiro Miso Paste (White Miso)
  • 1/4 cup (50 g) Granulated Sugar
  • 1 tsp (5 ml) Soy Sauce (Low Sodium, optional)
  • 4 x 6 oz fillets (4 x 170 g) Black Cod Fillets (Sablefish), skin-on preferred
  • 1 tsp (5 ml) Vegetable Oil (High smoke point)
  • Sesame seeds, for garnish
  • Thinly sliced spring onion, for garnish

Instructions:

  1. Reduce Alcohol: Combine the sake and mirin in a small saucepan. Bring to a boil over high heat, then reduce the temperature slightly and simmer for 3–5 minutes until the volume is reduced by about one-third. This cooks off the sharp alcohol notes.
  2. Dissolve Sugar: Remove the saucepan from the heat. Whisk in the granulated sugar until completely dissolved.
  3. Incorporate Miso: Add the white miso paste and soy sauce (if using). Whisk vigorously until the mixture is smooth and uniform, resembling a thick, luxurious paste. Set aside and allow to cool completely to room temperature.
  4. Prep Fish: Pat the black cod fillets completely dry using kitchen paper. This is critical for marinade adherence.
  5. Coat: Place the fillets in a shallow, non-reactive dish. Pour the cooled miso marinade over the fish, ensuring the fillets are fully coated.
  6. Marinate: Cover the dish tightly with cling film and refrigerate for a minimum of 24 hours, and ideally 48 hours.
  7. Preheat Broiler/Grill: Move the oven rack to the second-highest position (approx. 6 inches / 15 cm from the heating element). Preheat the broiler. Line a baking sheet with foil and lightly oil it.
  8. Wipe Clean: Remove the Miso Black Cod fillets from the marinade. Using a clean piece of kitchen paper, gently wipe off the excess marinade from the surface of the fish to prevent burning.
  9. Broil: Place the fillets, skin-side down, on the prepared baking sheet. Broil for 4–6 minutes.
  10. Flip and Finish: Turn the fillets over carefully. Broil for another 4–6 minutes. Watch constantly—the fish should have a deep mahogany, bubbly, caramelised crust.
  11. Check Doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  12. Rest and Serve: Allow the fish to rest briefly (2 minutes) before transferring to plates. Garnish immediately with spring onions and sesame seeds.