Broiled Black Cod With Miso

1. 1

   Bring sake and mirin to a boil in a saucepan. Boil for 20 seconds over a high heat to evaporate alcohol.

2. 2

   Turn heat down to low and add miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Allow to cool to room temperature.

3. 3

   Pat fillets thoroughly dry with paper towels. Slather the fish with miso sauce, place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2-3 days.

4. 4

   Preheat oven to 400 degrees and preheat grill or broiler. Lightly wipe off any excess miso clinging to the fillets, but don't rinse off. Place fish on the grill or in a broiler pan and grill or broil until surface turns brown. Then bake for 10-15 minutes.

5. 5

   Arrange the black cod fillets on individual plates and add a few extra drops of miso glaze.

No additional tips available.