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1
In a small saucepan, combine the water with the sugar and sake and cook over moderately low heat until the sugar dissolves.
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2
Whisk the miso paste into the marinade until smooth.
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3
Let the marinade cool completely.
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4
Put the cod fillets in a baking dish large enough to hold them in a single layer and pour the marinade over them.
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5
Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
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6
Meanwhile, in a small saucepan, combine the mirin with the sake and 1 tablespoon of the ginger and bring to a simmer over moderately low heat.
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7
Cook for 5 minutes.
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8
In a small bowl, combine the water, miso and sugar and add to the sauce.
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9
Cook over low heat until the sauce is reduced to 2/3 cup, about 25 minutes; keep warm.
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10
In another small saucepan, heat 1/2 inch of vegetable oil over moderate heat until shimmering.
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11
Add the remaining 1/4 cup of slivered ginger and fry until golden, about 30 seconds.
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12
Using a slotted spoon, quickly transfer the fried ginger to paper towels to drain; reserve the ginger cooking oil.
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13
Preheat the broiler and arrange a rack 4 inches from the heat source.
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14
In a large skillet, heat 2 tablespoons of the ginger oil.
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15
Add the napa cabbage and stir-fry over moderately high heat until softened slightly and browned on the edges, about 5 minutes; season with salt.
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16
Remove the cod from the marinade and pat dry.
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17
Set the fillets on a rack set over a baking sheet and broil for about 7 minutes, or until just cooked through.
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18
Spoon the cabbage onto plates and set the cod on top.
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19
Spoon a few tablespoons of sauce over the fish, garnish with the fried ginger and serve.
