Glazed Miso Cod: Restaurant-Quality Fillets Made Easy at Home

Combine Liquids: In a small saucepan, combine the sake and mirin. Bring to a rapid boil over medium-high heat.

Reduce Alcohol: Reduce the heat slightly and simmer for 3 minutes to burn off most of the alcohol.

Add Sweetener: Remove the saucepan from the heat and whisk in the caster sugar until fully dissolved. Allow the mixture to cool for 5 minutes.

Incorporate Miso: Transfer the cooled liquid mixture to a medium bowl. Add the miso paste and whisk until completely smooth, ensuring no lumps remain.

Prep Fillets: Pat the cod fillets thoroughly dry with kitchen paper.

Coat Fish: Place the cod fillets in the non-reactive dish or container. Pour the miso marinade over them, ensuring the fish is completely coated on all sides.

Marinate: Cover the dish tightly and refrigerate for a minimum of 24 hours (ideally 48 hours). Turn the fish over once halfway through the marination period.

Preheat: Set the oven grill (broiler) to high. Position the oven rack about 6–8 inches (15–20 cm) from the heating element. Line a baking tray with parchment paper.

Scrape Excess: Carefully remove the fish from the marinade. Do not rinse the fish; gently scrape off most of the excess marinade using the back of a knife or a spoon, leaving only a thin coating. Discard the remaining marinade.

Sear (Optional but Recommended): Heat the neutral oil in a non-stick oven-safe skillet over medium-high heat. Place the cod, skin-side down (if skin is on), and sear for 2 minutes until the skin crisps up and the edges turn opaque.

Broil/Glaze: Transfer the skillet or the fillets to the prepared parchment-lined tray under the hot broiler. Cook for 4 to 6 minutes, watching constantly. The glaze should turn deep golden brown and slightly blistered, but not burnt.

Check Doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Rest and Serve: Allow the fish to rest for 2 minutes. Garnish with sliced spring onions, toasted sesame seeds, and optional ginger.