Ingredients:

  • 1/2 cup (130g) white miso paste
  • 1/4 cup (60ml) non-alcoholic rice vinegar with a pinch of sugar
  • 1/4 cup (50g) granulated sugar
  • 4 (6 oz / 170g) black cod fillets

Instructions:

  1. Combine the white miso paste, non-alcoholic rice vinegar, and sugar in a small saucepan. Heat over low heat for 2–3 minutes, whisking constantly until the sugar is fully dissolved and the mixture is smooth. Remove from heat and let it cool completely.
  2. Pat the black cod fillets dry with paper towels. Place the fish in a Ziploc bag or airtight container and pour the cooled miso marinade over the top, ensuring every inch of the fish is coated. Seal and refrigerate for at least 2 hours.
  3. Preheat the broiler or set the air fryer to 400°F (200°C). Line a baking tray with parchment paper.
  4. Wipe off excess marinade from the fish to prevent burning and place the fillets on the tray. Broil for 5–7 minutes, or air fry for 8–10 minutes, until the top is chestnut brown, the fish flakes easily with a fork, and the internal temperature reaches 145°F (63°C).