Ingredients:

  • 1/2 cup (120ml) White Miso Paste
  • 1/4 cup (60ml) Mirin
  • 3 tablespoons (45ml) Sake (or dry sherry)
  • 3 tablespoons (45ml) Granulated Sugar
  • 1 tablespoon (15ml) Soy Sauce
  • 1 teaspoon (5ml) Grated Fresh Ginger
  • 4 (6-ounce/170g) Black Cod fillets, skin on or off
  • 1 tablespoon (15ml) Vegetable Oil
  • Sesame seeds, for garnish (optional)
  • Thinly sliced green onions, for garnish (optional)

Instructions:

  1. Whisk together miso paste, mirin, sake, sugar, soy sauce, and ginger in a bowl until smooth.
  2. Place the black cod fillets in a shallow dish or zip-top bag. Pour the marinade over the fish, ensuring it's evenly coated.
  3. Cover and refrigerate for at least 24 hours, or up to 48 hours.
  4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Remove the cod from the marinade (scrape off excess, but don’t rinse). Carefully place the fillets in the hot skillet, skin-side down (if using skin-on fillets).
  6. Sear for 4-6 minutes, or until the bottom is golden brown and easily releases from the pan.
  7. Gently flip the fillets and cook for another 4-6 minutes, or until the fish is opaque and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal.
  8. Remove the cod from the skillet and let it rest for a minute or two.
  9. Sprinkle with sesame seeds and green onions, if desired. Serve immediately.