Ingredients (1 Portion)

For the Marinade

2 tbsp white miso (Shiro miso)

1 tbsp sugar (or 1.5 tbsp mirin sugar)

1 tbsp mirin

½ tbsp sake

½ tsp soy sauce (optional, for colour)

For the Fish

150–180 g Black Cod (sablefish), skin on

Few drops of oil for roasting

Optional garnish: pickled ginger, spring onion curls, charred lemon

Method

1. Prepare the Marinade

In a small saucepan, combine miso, sugar, mirin, and sake.

Heat gently on low flame until sugar dissolves — do not boil.

Remove from heat; cool completely.

Add soy sauce if you want deeper colour.

2. Marinate the Cod

Pat the cod dry.

Coat fully with the cooled miso marinade.

Cover and marinate:

Minimum: 6 hours

Best: 12–24 hours (refrigerated)

3. Cook the Cod

Option A: Pan-sear + Oven (Best Restaurant Style)

Wipe excess marinade from fish (do not rinse).

Heat pan with a few drops of oil.

Place fish skin side down; sear 1–2 minutes until lightly golden.

Transfer to oven at 200°C / 400°F for 6–8 minutes, depending on thickness.

Finish with a quick torch for caramelization (optional).

Option B: Straight Oven

Roast at 200°C for 10–12 minutes until flaky and caramelized.

. Plating

Brush remaining marinade (cooked) lightly on top for shine.

Add pickled ginger or charred lemon.

Serve with steamed rice, bok choy, or Japanese salad.