Ingredients:
- 4 fillets (approx. 6 oz / 170 g each) Black Cod (Sablefish), 1-inch thick
- 1 tsp (5 ml) Neutral Oil (Vegetable or Canola)
- 1 cup (240 g) Sweet White Miso Paste (Saikyo Miso preferred)
- 1/2 cup (100 g) Granulated Sugar
- 1/4 cup (60 ml) Japanese Sake
- 1/4 cup (60 ml) Mirin (Japanese sweet rice wine)
- 1 tbsp (15 g) grated Fresh Ginger (Optional)
Instructions:
- Combine Ingredients: In a saucepan, whisk together the sake, mirin, and granulated sugar until well combined.
- Gently Heat: Place the saucepan over medium-low heat. Bring just to a simmer, stirring constantly until the sugar is completely dissolved (about 2-3 minutes). Do not boil.
- Incorporate Miso: Remove the pan from the heat. Whisk in the white miso paste until the mixture is smooth and lump-free. Stir in the grated ginger now, if using.
- Cool Completely: Transfer the marinade to a non-reactive container. It is critical that the marinade cools completely to room temperature before adding the fish.
- Prepare and Coat the Fish: Pat the cod fillets thoroughly dry with paper towels. Place the cod fillets into the cooled marinade, ensuring every surface is completely coated.
- Refrigerate: Cover the dish tightly. Refrigerate for a minimum of 24 hours. For maximum flavor, 48 to 72 hours is recommended.
- Prepare Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Scrape the Miso: Gently remove the fillets from the marinade. Using the back of a knife or spatula, scrape off most of the excess miso paste. Do not rinse the fish.
- Initial Bake: Place the scraped fillets on the prepared baking sheet. Bake for 6–8 minutes at 200°C (400°F).
- The Glaze Finish: Switch the oven setting to the broiler/grill (set to high). Place the baking sheet on the upper rack. Broil for 2–4 minutes, or until the surface of the miso is deeply caramelised and charred in spots. Watch constantly.
- Serve: The fish is ready when it flakes easily (internal temperature 63°C / 145°F). Remove from the oven and serve hot.