Recipe — 20 minutes · serves 4 · Moderate
Miso Black Cod (Sablefish)
The famous marinated sablefish. Two days of waiting, eight minutes of cooking, worth both.
Buy the fish for this recipe
Ingredients
- —4 sablefish portions, about 150 g each
- —120 g white miso
- —60 ml mirin
- —60 ml sake
- —3 tbsp sugar
Method
- 01
Warm the mirin and sake in a small pot, add the miso and sugar, and stir until smooth. Cool completely.
- 02
Coat the fish and refrigerate 24–48 hours. This is the whole recipe — don't shortcut it.
- 03
Wipe off most of the marinade (leave a thin film) and pat dry.
- 04
Broil skin-down 6–8 minutes until the surface is lacquered and blistered in spots.
- 05
Serve with pickled ginger and rice.
From the counter: Chilean seabass takes the same treatment and the same timing.