ChefXi OfficialButtery black cod marinated in a sweet and savory saikyo miso glaze, broiled until caramelized and flaky.
In a small saucepan, bring sake and mirin to a boil for 20 seconds to boil off alcohol. Whisk in miso and sugar until smooth. Cool completely.
Pat cod dry. Coat fillets thoroughly with the miso marinade. Place in a container and refrigerate for 48 hours.
The long marination time is essential for the flavor to penetrate the oily fish.
Preheat broiler. Wipe off excess marinade from the fish (do not rinse).
Place fish on a foil-lined tray and broil 6 inches from the heat for 10-12 minutes until the surface is deeply caramelized and charred in spots.
Watch closely as the sugar in the miso burns easily.
Let rest for 2 minutes and serve with pickled ginger.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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