Ingredients:

  • 4 Black Cod (Sablefish) Fillets (6 oz / 170g each), skin on or off
  • 1/4 cup Sake (Japanese Rice Wine)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 1/2 cup Shiro Miso (White Miso Paste)
  • 1/4 cup Granulated Sugar
  • 1 tsp Neutral Oil (e.g., Rice Bran, Canola)
  • Pickled Ginger (Gari), as desired for garnish

Instructions:

  1. Reduce the Alcohol: Combine the sake and mirin in a saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer rapidly for 2 minutes to evaporate the alcohol. Remove from heat.
  2. Combine the Paste: Add the Shiro Miso paste and granulated sugar to the warm liquid. Whisk vigorously until the sugar is fully dissolved and the mixture is smooth, glossy, and lump-free.
  3. Cool Down: Allow the marinade to cool completely to room temperature (about 20 minutes) before using.
  4. Prep Fish: Pat the fish fillets dry thoroughly using kitchen paper. Excess moisture dilutes the marinade.
  5. Coat: Place the fillets in a non-reactive dish or large sealable bag. Pour the cooled miso marinade over the fish, ensuring every side is thoroughly coated.
  6. Chill: Cover the dish tightly or seal the bag. Refrigerate for a minimum of 24 hours, and ideally 48 hours.
  7. Preheat and Prep: Preheat the broiler/grill to high heat. Line a baking tray with foil and lightly oil the cooking surface (a wire rack is recommended).
  8. Clean the Fish: Remove the cod from the marinade. Using a damp paper towel, gently wipe off the excess marinade. Leave a thin, even coating, but remove any thick clumps of paste.
  9. Cook Phase 1 (Initial Broil): Place the fillets skin-side down on the prepared tray. Place the tray about 6–8 inches (15–20 cm) from the heat source. Broil for 5–7 minutes, watching carefully for the glaze to begin to darken and bubble.
  10. Cook Phase 2 (Turn & Finish): Flip the fish (if skinless, be very gentle). Broil for another 3–5 minutes until the internal flesh is opaque and flakes easily. The glaze should be beautifully caramelised chestnut brown.
  11. Rest and Serve: Remove from the oven and allow the fish to rest on the tray for 2 minutes before serving, ideally with pickled ginger.