Ingredients:

  • 1/2 cup (120 ml) Sake
  • 1/2 cup (120 ml) Mirin
  • 4 tablespoons (50g) Granulated Sugar
  • 1/4 cup (60ml) White Miso Paste (Shiro Miso)
  • 2 tablespoons (30 ml) Soy Sauce (low sodium recommended)
  • 4 (6-8 ounce/170-225g) Black Cod fillets (also known as Sablefish), skin on or off, pin-bones removed
  • Optional: 1 tablespoon neutral oil, such as grapeseed or canola oil
  • Optional Garnish: Scallions (thinly sliced), pickled ginger

Instructions:

  1. Combine sake and mirin in a saucepan. Bring to a simmer over medium heat; cook for 2-3 minutes to evaporate the alcohol.
  2. Reduce heat to low. Whisk in sugar until dissolved. Whisk in miso paste until smooth.
  3. Remove from heat and whisk in soy sauce. Allow to cool completely.
  4. Place cod fillets in a shallow dish or zip-top bag. Pour the cooled miso marinade over the cod, ensuring each fillet is well coated.
  5. Cover the dish or seal the bag and refrigerate for 24-72 hours. Turn the fillets occasionally for even marination.
  6. Preheat oven to 400°F (200°C).
  7. Remove the cod from the marinade and gently pat dry with paper towels. Reserve the marinade!
  8. Line a baking sheet with parchment paper (optional, for easier cleanup).
  9. Place the cod fillets on the prepared baking sheet.
  10. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  11. During the last 2-3 minutes of baking, brush the cod with a little of the reserved marinade for a beautiful glaze. Watch carefully to prevent burning.
  12. Garnish with sliced scallions and/or pickled ginger (optional). Serve immediately.