- 3 T mirin (available in the asian section of the grocery)
- 3 T sake
- 1/2 c white miso paste (available in the refrigerated healthy section of the grocery)
- 1/3 c sugar
- four 6-7 oz skinless black cod fillets, about 1 1/2 inches thick (fyi, black cod is not actually a cod at all, but a sable fish.) I have made this recipe with just two pieces of fish and the proportions are fine.
- canola oil (for grilling)
In a small sauce pan, bring the mirin and sake to a boil. Whisk in the miso until it has dissolved. Add the sugar and cook over moderate heat, whisking, until dissolved. Let cool and then pour into a big ziplock baggie and add fish. Cover and fridge overnight, turning occasionally.
Preheat oven to 400 degrees. Heat a grill pan and oil it. Scrape off excess marinade from fish (yes, it is very stinky at this point) and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky.
Serve and be amazed.