Misoyaki Butterfish

Method7 steps

1. 1

   Step 1: Combine the 1/2 cup mirin, 1/2 cup sake and 1 cup sugar in a saucepan. Stir to dissolve the sugar and bring to a boil, then reduce the heat to low.

   Uses 1/2 cup mirin · 1/2 cup sake · 1 cup sugar

2. 2

   Step 2: Whisk the 1 cup white miso into that liquid. Simmer over low heat while whisking for 5–10 minutes, until the marinade is smooth and light caramel in color. Remove from the heat.

   Simmer miso marinade · 10 minUses Mirin sake and sugar liquid · 1 cup white miso

3. 3

   Step 3: Let the one prepared marinade cool completely before it touches the raw fish. A shallow clean container can help it cool; once cooled, keep it refrigerated until needed.

   Uses One cooked miso marinade batch

4. 4

   Step 4: Pat the four fresh or refrigerated-thawed black cod fillets (4) completely dry with paper towels. Put them in a clean food-safe bag or covered container and add the completely cooled marinade. Refrigerate at 40°F (4°C) or below for 24 hours. Start with fish within its use-by date and cook within two days after purchase or thawing, or sooner if the product requires.

   Refrigerated miso marinade · 1440 minUses 4 black cod fillets (sablefish), each 6–8 oz · One completely cooled marinade batch

5. 5

   Step 5: Preheat the oven to 450°F. Lift all four fillets from the marinade and wipe off excess without rinsing; discard the used raw-fish marinade. Arrange the fillets on a suitable baking tray and bake for 5–8 minutes as a starting guide.

   Bake black cod · 8 minUses Four cold-marinated black cod fillets wiped of excess marinade

6. 6

   Step 6: Switch to the broiler for the final 1–2 minutes, watching closely until the surface is deeply golden and caramelized without burning. Check the thickest part of every fillet reaches 145°F (63°C); the flesh should be opaque and separate easily. If needed, finish in the oven until cooked through rather than burning the miso under the broiler.

   Uses Four oven-baked black cod fillets

7. 7

   Step 7: Serve the four cooked fillets hot, one per serving, with the optional ready-cooked rice as desired.

   Uses Four fully cooked caramelized black cod fillets · Cooked rice as desired to serve