Black Cod with Miso

Name: Black Cod with Miso
Total time: 1470 min
Yield: 2–4
Ingredients: Fish and Marinade — 1½ lb Wild-Caught Black Cod; Fish and Marinade — ¼ cup Sake; Fish and Marinade — ¼ cup Mirin; Fish and Marinade — ⅓ cup White Miso Paste; Fish and Marinade — 3 Tbsp Granulated Sugar; Fish and Marinade — 1 Tbsp Sesame Oil; Fish and Marinade — ½ tsp Ground Ginger

Black cod marinated in a sweet white-miso glaze, then broiled until caramelized and flaky.

Ingredients

Fish and Marinade — 1½ lb Wild-Caught Black Cod
Fish and Marinade — ¼ cup Sake
Fish and Marinade — ¼ cup Mirin
Fish and Marinade — ⅓ cup White Miso Paste
Fish and Marinade — 3 Tbsp Granulated Sugar
Fish and Marinade — 1 Tbsp Sesame Oil
Fish and Marinade — ½ tsp Ground Ginger

Method

MAKE THE MARINADE: Bring the sake and mirin to a boil in a saucepan over medium-high heat. Immediately add the sugar and miso and whisk until completely smooth. Bring to a simmer, then turn off the heat. Whisk in the sesame oil and ground ginger.
COOL COMPLETELY: Let the marinade cool completely before adding it to the fish. To cool it faster, set the saucepan in a bowl of ice and stir occasionally.
MARINATE: Cut the fish into smaller portions so the broiler can caramelize the edges. Place in a gallon-size food-storage bag, add the cooled marinade and gently massage to coat. Flatten into a single layer and refrigerate overnight, preferably for at least 24 hours.
PREPARE TO BROIL: Set a rack over a sheet pan and cover the rack with foil. Remove the fish from the bag and gently wipe off excess marinade. Arrange the portions on the foil with space between them.
BROIL: Position the fish about 8 inches below the broiler. Broil for about 12–15 minutes, until the sugars caramelize and the thickest part of the fish reaches 145°F.