Misoyaki Black Cod
- 1/2 cup sake
- 1/4 cup mirin (a rice wine available in gourmet and specialty shops)
- 1/2 cup white or yellow miso
- 1/4 cup (about) granulated sugar
- 2 tablespoons grated peeled fresh ginger
- 2 pounds boneless black cod filet (with skin)
- 2 tablespoons canola oil
Combine the sake and mirin in a heavy medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low. Simmer for about 10 minutes to burn off the alcohol and reduce the liquids slightly.
Whisk in the miso. Mix in 1/4 cup of sugar, or enough to sweeten to taste. Add the ginger. Cook until the mixture turns a pale caramel color, about 5 minutes.
Remove from the heat and cool the miso sauce completely. Slide a very sharp knife on a diagonal and crosswise through the fish to cut 3/4-inch-thick slices. Lay the fish slices in a single layer in a baking dish. Brush all but 1/2 cup of the miso sauce over the fish.
Cover and marinate the fish in the refrigerator for about 1 hour. Reserve the remaining 1/2 cup of miso sauce. Heat a heavy large grill pan over medium-high heat. Using a silicone brush, brush the pan with oil. Blot the fish with paper towels to remove most of the marinade.
Grill the fish until grill marks form and the fish is just cooked through, about 4 minutes per side. Meanwhile, rewarm the reserved 1/2 cup of miso sauce over medium heat.
Transfer the fish to plates. Brush the warmed miso sauce over the fish and serve immediately.