Recipe by Nobu Matsuhisa.
Ingredients:
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar
- 6 skinless black cod fillets (6- to 7-ounce each), about 1 1/2 inches thick
- vegetable oil, for grilling
- optional: pickled ginger, for serving
Preparation:
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°F. Heat a grill pan and lightly oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
The marinade can be made ahead and refrigerated for up to 1 week.