Miso-Glazed Black Cod

Buttery black cod marinated in sweet saikyo-style miso, then broiled until the edges caramelize and blister. The restaurant classic, at home.

Marinate a full day, two if you can. The miso cures the fish a little and that's what makes it so silky.

Ingredients

• 4 skin-on black cod (sablefish) fillets, about 6 oz each
• ½ cup white miso
• 3 tbsp sake
• 3 tbsp mirin
• 3 tbsp sugar
• 1 piece pickled ginger, per plate, to serve
• 2 scallions, thinly sliced

Method

1. Bring the sake and mirin to a boil for 20 seconds to cook off the alcohol. Whisk in the miso and sugar until smooth, then cool completely.
2. Pat the fish dry, coat it in the marinade, and refrigerate covered for 24 to 48 hours.
3. Heat the broiler with a rack 6 inches from the heat. Wipe most of the marinade off the fish; leftover miso burns.
4. Broil on a lined sheet skin-side down until the top is deeply caramelized in spots and the fish flakes, 9 to 11 minutes.
5. Plate with scallions and a piece of pickled ginger.