Miso-Glazed Black Cod

Marinating the fish in a sweet miso mixture for at least a day is what gives this restaurant-favorite dish its deeply caramelized, almost custardy result.

Instructions

1. 1

   In a small saucepan, combine the mirin, sake, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar, then boil for 1 minute to cook off the alcohol.

2. 2

   Remove from heat and whisk in the miso paste until completely smooth. Let cool to room temperature.

3. 3

   Pat the fish fillets dry. Place them in a shallow dish or zip-top bag and pour the cooled miso marinade over them, coating thoroughly.

4. 4

   Cover and refrigerate for at least 24 hours, and up to 3 days — the longer marinating time (compared to most marinades) is necessary because miso's flavor and caramelizing sugars need time to penetrate the dense flesh of the fish.

5. 5

   When ready to cook, preheat the broiler with a rack positioned about 6 inches from the heat.

6. 6

   Remove the fish from the marinade, wiping off most of the excess (a thin coating is fine, but too much will burn before the fish cooks through). Discard the used marinade.

7. 7

   Line a baking sheet with foil and lightly oil it. Place the fish skin-side down (if applicable) and broil for 8–10 minutes, watching closely after the first 5 minutes, until the top is deeply caramelized and lightly charred in spots and the fish flakes easily.

8. 8

   If the top is browning too quickly before the fish is cooked through, move the rack down a level or tent loosely with foil for the remainder of cooking.

9. 9

   Garnish with sliced green onion and sesame seeds, and serve immediately with steamed rice.