Miso-Glazed Black Cod

By mahto

Ingredients

• 1 qt. plus 1 cup water
• 2 tbs. kosher salt
• 3 lbs. black cod filet(also called Sablefish or butterfish), cut into 8 portions, skin on preferably. In a pinch you can use fresh Chilean sea bass instead. It does work well with salmon also.
• 1 lb. kasu* aka fermented sake lees (the sedimentary by-product from rice-wine production)
• 1/2 cup brown sugar
• 2-3 tbs. miso
• 1/4 cup mirin

Preparation

Step 1

Combine the quart of water and the salt.

Add the cod, and soak in the refrigerator for 45 minutes.

Remove fish, discard water and dry the fish gently.

In a work bowl, combine the remaining ingredients.

Add the fish and marinate. Cover and place in the fridge for a minimum of 24 hours but up to 2 days.

Preheat broiler and remove fish from marinade.

Place the fish on a non-stick broiler tray, and broil for 10 minutes for every inch of thickness roughly 4-6 inches from the heat source.

Turn once carefully. Do not burn the fish.

Serve immediately.