Miso-Marinated Black Cod (Gindara Saikyo Yaki)

Buttery black cod marinated in sweet saikyo miso until silky, then broiled to a caramelized, lacquered finish.

Ingredients

• 4 black cod fillets (6 oz each), skin on
• 3/4 cup white (saikyo) miso
• 1/4 cup mirin
• 1/4 cup sake
• 3 tbsp granulated sugar
• Pickled ginger, for serving

Directions

1. In a small saucepan, simmer the sake and mirin for 2 minutes to cook off the alcohol, then whisk in the miso and sugar over low heat until smooth; let the marinade cool completely.
2. Pat the cod fillets dry and coat them thoroughly with the miso marinade, then place in a covered dish and refrigerate 2 to 3 days.
3. Wipe most of the marinade off the fillets, leaving a thin film, and bring the fish to room temperature.
4. Position an oven rack 6 inches below the broiler and preheat the broiler to high.
5. Broil the cod skin-side down on a foil-lined sheet until the surface is deeply caramelized and the fish flakes, 8 to 12 minutes, watching closely to avoid burning.
6. Serve hot with a small mound of pickled ginger alongside.

Notes

Chef Masaharu Morimoto’s take on the classic miso-marinated black cod he refined during his years at Nobu.