Prep time 15 mins + marinade time
1/8 cup sake
1/8 cup mirin
2 tbsp. white miso paste
1 tbsp. sugar
2 cod fillets, 200g each
Two to three days beforehand, make the miso marinade and cover the fish with it placing in a non-reactive dish or bowl and cover tightly with plastic wrap.
Bring the sake and mirin to a boil in a medium heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn and stick to the pan. Remove from heat once the sugar has dissolved. Cool to room temperature.
Preheat oven to 400 C. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don t rinse it off. Coat the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, for approximately three minutes.
Flip and continue cooking for another two to three minutes until the other side is browned. Transfer to the oven and bake for 5 to 10 min, until fish is opaque and flakes easily.