This classic Japanese seafood dish is delicate, buttery, and melt-in-your-mouth delicious. A hint of sweet maple is our special touch! You‘ll be surprised by how easy it is to pull this off at home.
Ingredients:
- ¼ cup (60 ml) sake
- ¾ cup (180 ml) mirin
- 2 cups (470 ml) white miso
- 1 cup (240 ml) maple syrup
- 4x 8-ounce (227 g) black cod filets
- Pickled ginger, to garnish
Method:
- In a saucepan over high heat, bring the sake and mirin to a boil. Allow to boil for 20 seconds.
- Reduce the heat to low and stir in the miso with a wooden spoon. Once the miso has dissolved, increase the heat to medium and stir in the maple syrup. Allow the mixture to come to a simmer again, noting it will rapidly rise when it does. Remove the pan from the heat and allow to cool to room temperature.
- Pat the fish dry with paper towels. Place the fish in a nonreactive dish and pour over the miso mixture, turning the fish to coat completely. Cover the dish with plastic wrap and allow to marinate for at least 2 hours, up to 3 days.
- Preheat the oven to 400 F (205 C). Preheat grill to high.
- Remove the fish from the marinade, lightly wiping off any excess. Place the fish on the grill, skin-side down, and sear until the skin has browned, 1-2 minutes.
- Place the fish on a lined baking tray, skin side up, and bake until just cooked through, about 10 minutes.
- Arrange the fish on a serving platter, garnish with ginger, and serve immediately.