- ¼ cup sake
- ¼ cup mirin
- ¼ cup sugar
- ¾ cup white miso paste
- 2 black cod fillets with skin-on
- Salt both sides of fillets and set aside to rest for 30mins
- Mix sake, sugar and mirin and heat till sugar is dissolved
- Turn off hear and whisk miso paste till smooth texture
- Rinse off salt from fish and pat dry
- Coat miso mixture on both sides of fish and refrigerate for 3 days. Set aside some for serving.
- Preheat oven to 450F
- Remove fish from fridge and remove as much miso as possible, do not wash
- Lightly grease pan and skin of fish
- Roast abt 6in from top of oven for 7-10mins or until fish hits 125F internal
- Remove, flip skin side down and torch top lightly
- Brush miso marinate that was set aside lightly on top of flesh after torching
