Black Cod with Miso


3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 (6 to 7 ounce) skinless black cod fillets (about 1-1/2 inches thick)
vegetable oil, for grilling
sauteed baby bok choy and pickled ginger, for serving


  1. 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.
  2. Transfer the marinade to a large baking dish and let cool.
  3. Add the fish and turn to coat. Cover and refrigerate overnight.
  4. Preheat the oven to 400°F.
  5. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes.
  6. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger and sauteed baby bok choy.

Makes 6 servings.

Source: Chef Nobu Matsuhisa