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Ingredients
Serves 4 | 30 minutes, plus 2 to 3 days of marinating- 1/2 cup saké
- 3/4 cup mirin
- 2 cups white miso paste
- 1 1/4 cups granulated sugar
- 4 black-cod filets (about 1/2 pound each)
- 4 stalks hajikami (a pickled ginger shoot that can be found in Japanese markets)
- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low and add the miso paste, mixing it in with a wooden spoon. When the miso has dissolved completely, increase the heat to high again and add the sugar, stirring constantly to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool the marinade to room temperature.
- Pat the cod fillets thoroughly dry with paper towels. Slather the fish with the marinade. Place it in a nonreactive dish or bowl, covered tightly with plastic wrap, and leave it to steep in the refrigerator for 2 to 3 days.
- Preheat oven to 400° F and preheat a grill or broiler. Lightly wipe off any excess miso clinging to the filets, but don't rinse it off. Place the fish on the grill or in the broiler pan and grill or broil until the surface of the fish turns brown. Transfer to a baking dish and bake for 10 to 15 minutes.
- Arrange the cod filets on individual plates and garnish with the hajikami or pickled ginger. Add a few extra drops of miso to each plate.
