Ingredients:

  • 1/2 cup (120 g) white miso paste
  • 1/4 cup (60 ml) mirin
  • 1/4 cup (50 g) sake
  • 2 tablespoons (25 g) sugar
  • 1 tablespoon (15 ml) soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 4 black cod fillets (approx. 6 oz / 170 g each)
  • Sesame seeds for garnish
  • Chopped scallions for garnish
  • Lemon wedges for serving

Instructions:

  1. In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, and rice vinegar until smooth.
  2. Pat the black cod fillets dry with paper towels. Spread a thin layer of miso marinade over each fillet. Place in a dish or resealable bag, skin-side down. Refrigerate for at least 2 hours, preferably overnight.
  3. Preheat the broiler, positioning the oven rack about 6 inches from the heat source.
  4. Line a baking sheet with parchment or foil. Remove the fish from marinade, letting excess drip off, and place skin-side down on the prepared sheet.
  5. Broil the fish for 4-5 minutes until caramelized, golden, and opaque. Use a thermometer to ensure internal temperature reaches 140°F (60°C).
  6. Garnish with sesame seeds and chopped scallions. Serve immediately with lemon wedges or your preferred sides.