Miso-Glazed Black Cod (Gindara Saikyo-yaki)

• 4 pieceblack cod fillets (sablefish)(skin on, approx 180 g each)
• 120 gSaikyo (white) miso
• 60 mlmirin
• 60 mlsake
• 2 tbspcaster sugar
• pickled ginger(to serve)
• steamed short-grain rice(to serve)

Method

1. 1

   Whisk miso, mirin, sake, and sugar together in a small saucepan over low heat until the sugar dissolves and the marinade is smooth, about 2 minutes. Cool completely.

2. 2

   Pat cod fillets dry and coat thoroughly in the marinade. Place in a zip-lock bag or covered dish and refrigerate for 24–72 hours (longer = deeper flavour).

3. 3

   Preheat grill/broiler to high. Wipe excess marinade from fillets (it burns easily). Grill on a foil-lined tray, skin-side up, for 6–8 minutes until deeply golden and beginning to char at the edges.

4. 4

   Rest for 2 minutes, then serve with pickled ginger and steamed rice.