Nobu's Miso-Marinated Black Cod

Ingredients

• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tbsp granulated sugar
• 4 (4 to 6-ounce) black cod or sablefish fillets, preferably center cut
• Kosher salt
• Cooking spray or 2 tbsp vegetable or canola oil

Instructions

1. Two to three days beforehand, make the miso marinade and marinate the fish.
2. Bring sake and mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol.
3. Turn the heat down to low, add white miso paste and sugar, and whisk until dissolved. Remove from heat and let cool to room temperature.
4. Pat black cod fillets dry with paper towels. Place in a plastic zip-top bag or container wide enough to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal and refrigerate for 2 to 3 days.
5. When ready to cook, heat the oven based on your chosen cooking option. Remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film on the fish. Do not rinse or wipe off with paper towels. Lightly season with kosher salt.
6. Cooking Option #1 - Broiling: Arrange a rack 6 to 8 inches from the broiler element and heat to broil. Cover a wire rack with aluminum foil and fit onto a baking sheet. Coat the foil with cooking spray. Place fish skin-side down in a single layer. Broil, rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots, 8 to 12 minutes.
7. Cooking Option #2 - Stovetop Searing and Baking: Arrange a rack in the middle of the oven and heat to 400°F. Heat oil in a 12-inch oven-proof skillet over medium-high heat until just starting to smoke. Place fish skin-side up in a single layer. Cook until the bottom browns and blackens in spots, 2 to 3 minutes. Carefully flip and cook until the second side is browned, 2 to 3 minutes. Transfer skillet to the oven and bake until fish is opaque and flakes easily, 5 to 10 minutes more.
8. Use a thin metal spatula to transfer fish to plates. Check for and remove any pin bones before serving.