Miso-Glazed Cod — Nobu-Inspired

In a saucepan, combine the mirin and sake and bring to a simmer. Boil for 30 seconds to burn off the alcohol. Add the sugar and stir until dissolved. Off the heat, whisk in the white miso until completely smooth. Cool to room temperature.

Pat the cod completely dry with paper towels. Place in a glass dish and pour the cooled miso marinade over the top, ensuring each fillet is fully coated. Cover and refrigerate for at least 24 hours — ideally 48–72 hours for the deepest flavour.

Lift the fillets from the marinade and gently wipe off the excess miso with a paper towel — leave a thin coating, but don't leave thick clumps which will burn. Discard the used marinade.

Preheat the broiler (grill) to high. Line a tray with foil and brush lightly with oil. Place the fillets skin-side down. Broil 6 inches from the heat for 8–10 minutes until the top is deeply caramelised — almost black in spots — and the fish flakes easily with a fork.

Transfer each fillet to a warm plate. Serve with steamed sushi rice, a small mound of pickled ginger, a wedge of lime and a sprinkle of toasted sesame seeds.