Ingredients

The following ingredients have 4 Servings
  • 1 cup mirin
  • 2 cups white or yellow miso paste
  • 1 1/4 cups granulated sugar
  • Four (6-ounce) black cod fillets ((may substitute Pacific cod or halibut))
  • Canola oil

Instruction

  • In a small saucepan over medium heat, warm the mirin. Don't allow it to boil. Add the miso and stir until completely incorporated, about 5 minutes.
  • Add the sugar to the mirin and stir until dissolved. Remove from the heat and let cool completely.
  • Pat the fish fillets dry. Place in a baking dish and generously slather both sides with the miso mixture. Cover the dish with a piece of plastic wrap. Refrigerate for at least 24 hours.
  • Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
  • Heat a nonstick skillet over medium-high heat. Uncover the fish and wipe off the excess marinade with paper towels. Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 seconds to 1 minute. Be careful, as the fish can scorch and blacken quickly because of the sugar in the coating.
  • Move the fillets to the prepared baking sheet, carefully turning them seared side up. Bake until the fish is cooked through and flakes easily, about 7 minutes.
  • Arrange the fillets on a platter or individual plates and serve immediately.