Saikyo Miso Grilled Black Cod

What you need

• 4 black cod fillets, about 150 g (5 oz) each, skin on, also sold as sablefish
• 1/2 tsp salt
• 120 ml (1/2 cup) sake
• 120 ml (1/2 cup) mirin
• 140 g (1/2 cup) saikyo miso, or another sweet white miso
• 3 tbsp sugar

Method

Restated from the original video

1. 1

   Pat the fillets dry, sprinkle both sides with the salt and leave on a plate for 30 min.

2. 2

   Bring the sake and mirin to a boil in a small saucepan and let them bubble for 30 seconds to cook off the alcohol.

3. 3

   Turn the heat to low, whisk in the miso until smooth, then add the sugar and stir for 1 min until it dissolves.

4. 4

   Take the pan off the heat and let the marinade cool completely.

5. 5

   Blot away the liquid the salt has drawn out of the fillets.

6. 6

   Spread a thin layer of the marinade in a container that fits the fish snugly. Lay the fillets on top and cover them with the rest.

7. 7

   Cover and refrigerate for 2 days, or at least 24 hours.

8. 8

   Heat the grill or broiler on high with a rack about 10 cm (4 in) below the heat. Line a tray with foil.

9. 9

   Wipe every bit of miso off the fillets with your fingers or a paper towel, since any left on will scorch.

10. 10

    Set the fillets skin side down on the tray and grill for 8-12 min, until the top is deeply browned in patches and the flesh flakes easily and reads 63 °C (145 °F) inside. Cover any spots that darken too fast with a scrap of foil.

11. 11

    Lift the fish onto plates with a thin spatula and serve hot.

Imported from hungryhuy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.