Miso-Glazed Black Cod

Name: Miso-Glazed Black Cod
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 black cod fillets, skin on (about 180g each); 150g Kyoto Miso House Saikyo white miso; 3 tablespoons sake; 3 tablespoons mirin; 2 tablespoons sugar; Pickled ginger, to serve

Japanese · Year-round · 20 min · Serves 2 · By Yuki Sato

Two days in a sweet white-miso marinade does not soften the fish so much as compose it. The glaze caramelizes under a high broiler in three minutes. Plan ahead; the rest is fast.

Ingredients

2 black cod fillets, skin on (about 180g each)
150g Kyoto Miso House Saikyo white miso
3 tablespoons sake
3 tablespoons mirin
2 tablespoons sugar
Pickled ginger, to serve

Method

Whisk the miso, sake, mirin, and sugar in a wide dish until smooth. Coat the fish on all sides, cover, and refrigerate 48 hours.
Heat the broiler on high. Wipe the marinade off the fish but leave a thin film.
Broil 4 inches from the element until the surface is deeply lacquered, about 4 minutes. Rotate once for even color.
Serve immediately with pickled ginger and steamed rice.