Ingredients:

  • 1/2 cup (120 ml) Sake
  • 1/2 cup (120 ml) Mirin
  • 4 tablespoons (60 ml) White Miso Paste (Shiro Miso)
  • 3 tablespoons (45 ml) Granulated Sugar
  • 1 tablespoon (15 ml) Soy Sauce
  • 4 Black Cod fillets, about 6-8 oz (170-225g) each, skin on or off
  • Neutral oil, for brushing

Instructions:

  1. In a saucepan, combine sake and mirin. Bring to a simmer over medium heat and cook for 2-3 minutes to reduce the alcohol.
  2. Remove the saucepan from the heat. Whisk in the miso paste, sugar, and soy sauce until smooth and fully dissolved. Let cool completely.
  3. Place the black cod fillets in a shallow dish or ziplock bag. Pour the cooled miso marinade over the fish, ensuring each fillet is thoroughly coated.
  4. Cover the dish (or seal the bag) and refrigerate for at least 24 hours, or up to 72 hours, for maximum flavor penetration.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Remove the cod from the marinade, gently scraping off any excess miso paste (this prevents burning). Place the fillets on the prepared baking sheet. Lightly brush the top of each fillet with neutral oil.
  7. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  8. For a more caramelized top, broil for the last 1-2 minutes, watching carefully to prevent burning.