This recipe appears in:The Food Lab Turbo: Broiled Miso Black Cod
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- 1/4 cup red or white miso paste
- 1/4 cup sake
- 2 tablespoons mirin
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 1/4 cup sugar
- 4 black cod filets, 5 to 6 ounces each
Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.
Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.
When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.