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Black cod in miso

Black cod in miso

  • Total time: 5 days

Serves: 4


  • 185ml/6fl oz mirin
    125ml/4fl oz sake
    225g/8oz white miso paste (available in some Asian grocers and supermarkets)
    225g/8oz sugar

    4 black cod fillets (or sea bass fillets), about 225g/8oz each

    pickled ginger slices (available in some asian grocers and supermarkets)


  1. In a medium saucepan, combine the mirin and sake. Boil for 20 seconds over a medium heat to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely.
  2. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.
  3. Put the cod fillets in a dish or bowl and slather them with the miso, saving a few spoonfuls of the sauce in a small covered bowl in the refrigerator to serve. Cover tightly with cling film and refrigerate for two to three days.
  4. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and preheat the grill.
  5. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off.
  6. Place the fish under the grill and cook just until the surface browns, then transfer to a baking dish and cook in the oven until the fish is opaque in its centre - 10-15 minutes more.
  7. Reheat the reserved sauce in a small saucepan, and serve the fillets hot with a green salad and the extra sauce poured over.

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