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1
This recipe begins the day (or two) before you plan on serving this meal as the fish needs a long soak to take on all the flavors.
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2
So to make the marinade: put the sake, mirin, molasses, and sugar in a double boiler (i.e. a pot or bowl that sits over a larger pot with water in it), and whisk to combine. Over a medium flame, bring the water to a strong simmer, and cook the mixture - stirring occasionally - until the sugar melts and the mixture is glossy and smooth, about 10-15 minutes. Remove from heat and cool.
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3
While the marinade cools, cut fish into 4- 6 equal pieces (depending on number of guests) and place in a shallow dish, large enough that all of the pieces of fish lay flat.
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4
Pour half of the cooled marinade into the dish, add the cod pieces (insert historical costume joke here), and then pour the remaining mixture on top. Cover with plastic wrap and refrigerate for 24-48 hours, turning the fish twice so that each piece gets an even coating.
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5
The next day (or day after) when you are ready to get cooking, remove cod from the marinade and place on a baking sheet covered in parchment in a single layer. Set the oven broiler to high and place the fish on the bottom rack of the oven. Broil until the top is caramelized, about 10 minutes. Turn cod over and broil the other side, about 3 minutes more. When the fish is cooked, it should easily flake with a pull of the fork.
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6
Seriously. That's the whole recipe. Amazing right? Now pour yourself a bevy and admire your work. Don't forget to eat it too, and serve with rice and steamed bok choy and/or a mixture of sauteed mushrooms (oyster, shimeji, trumpet, etc). Pure. Heaven.
