Ingredients: 150 gr sake 150 gr mirin 450 gr white miso paste 225 gr sugar
Preparation Bring the sake to a boil in a pot and let it boil for a minute.
Remove from the heat and add the mirin, the white miso paste and the sugar.
Marinate the filleted black cod for one to three days in the fridge. It’s better if it can be vacuum-packed, otherwise protect it with cling film.
Keep some marinade to glaze the fish before baking.
After three days remove the marinade from the black cod, spread the pieces of black cod with the unused marinade and cook at 200 ºC for about 15 minutes depending on the size of the fish.
Remove from the heat and add the mirin, the white miso paste and the sugar.
Marinate the filleted black cod for one to three days in the fridge. It’s better if it can be vacuum-packed, otherwise protect it with cling film.
Keep some marinade to glaze the fish before baking.
After three days remove the marinade from the black cod, spread the pieces of black cod with the unused marinade and cook at 200 ºC for about 15 minutes depending on the size of the fish.
