Directions
- 1Combine sake and mirin in a saucepan and place on medium-high heat.
- 2Bring the mixture to a boil.
- 3Immediately add sugar and white miso paste.
- 4Whisk the miso paste until completely smooth.
- 5Bring the mixture to a simmer.
- 6Turn off the heat.
- 7Whisk in sesame oil and ground ginger.
- 8Set aside the marinade to cool completely.
- 9Place smaller portion sizes of fish in a gallon storage bag.
- 10Add the cooled marinade to the bag.
- 11Massage together in the bag and then flatten to a single layer.
- 12Refrigerate overnight.
- 13Place a drip grate on a sheet pan and cover the drip grate with aluminum foil.
- 14Remove the pieces of fish from the bag and use your hand to gently wipe off excess marinade.
- 15Place the fish on the foiled grate leaving space between each piece.
- 16Broil the fish for about 12 minutes to perfection.
Ingredients
- 0.25 cup Sake
- 0.25 cup Mirin
- 0.33 cup White Miso Paste
- 3 Tbsp Granulated Sugar
- 1 Tbsp Sesame Oil
- 0.5 tsp Ground Ginger
- 1.5 lbs Black Cod
Equipment
SaucepanWhiskBowlGallon storage bagSheet panDrip grate
Tips
- To cool the marinade quickly, place the saucepan in a bowl with ice and stir occasionally.
- Cutting the fish into smaller portions allows the broiling process to caramelize all the edges.
- Refrigerate the marinated fish overnight, at least 24 hours is best.
- Broil the fish approximately 8 inches from the flame.
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