Miso-Marinated Black Cod, adapted from Kaz Okochi, Kaz Sushi Bistro
1/2 cup miso paste, preferably red miso but any will do
1/4 cup plus 3 tablespoons sugar
3 tablespoons sake
5 tablespoons mirin (sweet Japanese cooking wine)
6 six-ounce black cod or other firm flesh white fish fillets, about 2 inches thick, 2 ¼ pounds total
1. Mix the miso paste, sugar, sake, and mirin in a saucepan over low heat. Stir until the miso paste and sugar have dissolved. Remove from the heat and cool to room temperature.
2. Brush the miso mixture over the fillets and put them in a sealed plastic bag. Refrigerate for 2 to 3 days.
3. Preheat the broiler and position a rack in the second slot from the top of the oven. Wipe the excess marinade off the fish. Cover a cookie sheet with aluminum foil and set the fillets on top. Broil the fish until it is caramelized and golden brown, about 10 minutes. Pierce the fish with a thin, sharp knife. If it is still too translucent in the middle, cover the fish with another sheet of aluminum foil, turn off the oven, and let it sit there for another 3 to 5 minutes. Remove and serve immediately with rice.
Yield: 6 servings