Ingredients
s
¼ cup sake
m
¼ cup mirin
s
¼ cup sugar
w
⅓ cup white miso paste
b
4 black cod filets
s
sake for washing
c
6 cups cold water
s
4 tbsp salt
Directions
1
Make the marinade by heating together sake and mirin. Bring to a boil and cook off the alcohol before mixing in sugar until fully dissolved.
s
¼ cup sake
m
¼ cup mirin
s
¼ cup sugar
2
Turn the heat off and whisk in miso paste and let that sit on the side to cool off.
w
⅓ cup white miso paste
3
Slice black cod into filets at an angle and rinse with sake to get rid of any fishiness.
b
4 black cod filets
s
sake for washing
4
Prepare a brine made of cold water and salt. Let the fish sit in the brine for 10 minutes then pat it dry with a clean dish towel.
c
6 cups cold water
s
4 tbsp salt
5
Marinate the fish with the cooled miso marinade for 3 days making sure each fish is fully coated.
6
Place filets on a sheet tray wiping off any excess marinade and broil in the oven for 8-10 minutes until caramelized on top.
