Miso Black Cod

1. Prep

In a bowl, whisk together the white miso paste, mirin, sake, and sugar until well combined and smooth. This mixture will serve as a tenderizing, flavorful marinade.

2. Marinate

Coat the black cod fillets generously with the marinade, ensuring all sides are well covered. Place the fillets in a dish, cover with plastic wrap, and refrigerate. Let the fish marinate overnight, or for a minimum of 3 hours. This extended marination allows the miso flavors to deeply penetrate the fish for a richer taste.

3. Broil

Preheat your broiler. Remove the black cod from the marinade, gently wiping off any excess to prevent burning. Place the cod on a foil-lined broiler pan or a baking sheet brushed with a bit of oil to prevent sticking. Broil the fish for approximately 7-10 minutes, until the surface is caramelized and edges slightly charred and the fish is just cooked through. The fish should flake easily with a fork, and the internal temperature should read 135°F (63°C). Use visual cues, as broilers vary in intensity; look for that caramelization on the surface of the fish.

4. Finishing Ingredients

Once the black cod is perfectly broiled, transfer it to serving plates. Sprinkle the sliced scallion greens over the top of the fillets. The fresh scallions add a bright, crisp contrast to the rich, savory flavors of the miso cod. Serve immediately, and enjoy the harmony of flavors in this simple yet elegant dish.