The Story
This dish bridges my Chinese heritage with Japanese technique. The key is the 48-hour marinade that allows the miso to penetrate the fish completely, creating layers of umami.
Ingredients
- 4 black cod fillets
- 1/2 cup white miso paste
- 1/4 cup mirin
- 2 tbsp sake
- 3 tbsp sugar
- Assorted vegetables for pickling
- Rice vinegar
- Sesame seeds for garnish
Instructions
- 1
Combine miso, mirin, sake, and sugar to make the glaze.
- 2
Marinate cod fillets for 24-48 hours in refrigerator.
- 3
Quick-pickle vegetables in rice vinegar mixture.
- 4
Broil cod for 8-10 minutes until caramelized.
- 5
Serve with pickled vegetables and sesame seeds.
Chef's Notes
- Chilean sea bass works as a substitute for black cod.
- Start the marinade two days before serving for best results.