- 3 TBS mirin
- 3 TBS sake
- 1/2 cup white miso paste
- 1/3 cup sugar
- Six (6 to 7) ounces of skinless black cod fillets, about 1 1/2 inches thick
- Vegetable oil, for grilling
- Pickled ginger
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking until dissolved. Transfer marinade to a large baking dish and allow to cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400 degrees. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish 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. Transfer to plates and serve with pickled ginger.
The marinade can be refrigerated for up to 1 week.
