Ingredients:

  • 1/2 cup White Miso Paste (Shiro Miso)
  • 1/4 cup Sake (Japanese Rice Wine)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 3 Tbsp, packed Light Brown Sugar
  • 1 tsp Soy Sauce (Low Sodium)
  • 4 (6 oz/170g each) Cod Fillets
  • 1 Tbsp Vegetable Oil (High smoke point)
  • 1 tsp Toasted Sesame Seeds
  • 2 Spring Onions (Scallions), finely sliced

Instructions:

  1. Prepare the Glaze Base: In a small saucepan, combine the sake and mirin. Bring to a simmer over medium heat until the alcohol evaporates (about 1 minute). Remove from heat.
  2. Dissolve Solids: Whisk in the miso paste, brown sugar, and soy sauce until completely smooth. The residual heat should dissolve the sugar fully. Let the glaze cool down to room temperature.
  3. Marinate the Cod: Place the cod fillets in a shallow dish. Pour the cooled glaze evenly over the fish, ensuring both sides are coated. Cover and refrigerate for a minimum of 30 minutes, or ideally 2–4 hours. Do not exceed 8 hours.
  4. Preheat: Preheat your oven to 200°C (395°F). Position an oven rack near the top for the final broiling step.
  5. Prep the Fish for Cooking: Line a baking tray with parchment paper and lightly oil it. Carefully remove the cod fillets from the marinade and gently wipe off most of the excess marinade with the back of a spoon or paper towel.
  6. Initial Bake: Place the wiped fillets onto the prepared tray. Bake for 8–10 minutes, or until the fish is nearly cooked through and opaque.
  7. Apply Final Glaze & Broil: Turn on the overhead broiler (grill) to medium-high setting. Brush a very thin layer of fresh or remaining marinade onto the fish. Place the tray under the broiler for 1–2 minutes.
  8. Watch Like a Hawk: Monitor constantly. The glaze should bubble and caramelise to a deep, burnished chestnut brown. Stop immediately if it starts turning black.
  9. Rest and Serve: Remove from the oven. Let the fish rest on the tray for 2 minutes before transferring to serving plates. Garnish with sliced spring onions and toasted sesame seeds.