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Miso-Marinated Black Cod

Buttery black cod marinated in sweet white miso, sake and mirin, then roasted until caramelised.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Resting 1 day
Total Time 1 day 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 black cod (sablefish) fillets about 180 g each
  • 120 g white miso (saikyo miso)
  • 3 tbsp mirin
  • 3 tbsp sake
  • 60 g sugar
  • Pickled ginger to serve

Method
 

  1. Bring the sake and mirin to a boil for 20 seconds. Lower the heat, whisk in the miso until smooth, then the sugar until dissolved. Cool completely.
  2. Pat the fish dry and coat with the marinade. Cover and refrigerate for 1–3 days.
  3. Heat the oven to 200°C and the grill to high.
  4. Wipe off excess marinade without rinsing.
  5. Grill the fish for 3–4 minutes until the surface browns, then bake for 8–10 minutes until it flakes.
  6. Serve with pickled ginger.

Notes

Wipe the fish well before cooking. Too much marinade burns before the fish is done.