Ingredients:

  • 1/4 cup (60 ml) white miso paste (shiro miso)
  • 3 tablespoons (45 ml) sake
  • 3 tablespoons (45 ml) mirin
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) soy sauce
  • 2 (6-8 ounce / 170-225g) black cod fillets, skin on or off (your preference), pin-boned
  • 1 tablespoon vegetable oil
  • Optional: Sesame seeds, for garnish
  • Optional: Thinly sliced scallions, for garnish

Instructions:

  1. In a small saucepan, combine miso paste, sake, mirin, sugar, and soy sauce.
  2. Whisk over medium heat until sugar is dissolved and the mixture is smooth.
  3. Remove from heat and let cool completely.
  4. Place the black cod fillets in a shallow dish or zip-top bag.
  5. Pour the cooled miso marinade over the fish, ensuring it's well coated.
  6. Cover and refrigerate for at least 24 hours, and up to 72 hours, turning the fillets occasionally.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional, but recommended for easy cleanup).
  8. Remove the black cod fillets from the marinade, gently wiping off excess marinade (reserving the remaining marinade for later, if desired).
  9. Heat vegetable oil in a pan.
  10. Cook the fish for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  11. For a more intense glaze, broil the fish for the last 1-2 minutes, watching carefully to prevent burning.
  12. Garnish with sesame seeds and thinly sliced scallions, if desired.
  13. Serve immediately.