Miso Black Cod: How to Master the Silky Texture and Caramelised Glaze

Reduce Alcohol: Combine the sake and mirin in a small saucepan. Bring to a boil over high heat, then reduce the temperature slightly and simmer for 3–5 minutes until the volume is reduced by about one-third. This cooks off the sharp alcohol notes.

Dissolve Sugar: Remove the saucepan from the heat. Whisk in the granulated sugar until completely dissolved.

Incorporate Miso: Add the white miso paste and soy sauce (if using). Whisk vigorously until the mixture is smooth and uniform, resembling a thick, luxurious paste. Set aside and allow to cool completely to room temperature.

Prep Fish: Pat the black cod fillets completely dry using kitchen paper. This is critical for marinade adherence.

Coat: Place the fillets in a shallow, non-reactive dish. Pour the cooled miso marinade over the fish, ensuring the fillets are fully coated.

Marinate: Cover the dish tightly with cling film and refrigerate for a minimum of 24 hours, and ideally 48 hours.

Preheat Broiler/Grill: Move the oven rack to the second-highest position (approx. 6 inches / 15 cm from the heating element). Preheat the broiler. Line a baking sheet with foil and lightly oil it.

Wipe Clean: Remove the Miso Black Cod fillets from the marinade. Using a clean piece of kitchen paper, gently wipe off the excess marinade from the surface of the fish to prevent burning.

Broil: Place the fillets, skin-side down, on the prepared baking sheet. Broil for 4–6 minutes.

Flip and Finish: Turn the fillets over carefully. Broil for another 4–6 minutes. Watch constantly—the fish should have a deep mahogany, bubbly, caramelised crust.

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 briefly (2 minutes) before transferring to plates. Garnish immediately with spring onions and sesame seeds.