Preparation
- Sprinkle the fish fillets with the salt and leave for 30 minutes; the salt draws out water and fishy odour.
- Stir the miso paste, mirin, sake and sugar into a smooth marinade and spread half of it in a shallow dish with a lid.
- Rinse the fish with 2 tablespoons of sake (not under running water) and pat dry with kitchen paper.
- Place the fillets in the dish, coat thickly all over with marinade, cover and leave in the fridge: at least overnight with ordinary white miso, traditionally 2 to 3 days with Saikyo miso.
- Preheat the oven to 200 °C (fan about 185 °C). Wipe the marinade completely off the fish with your fingers, otherwise it will burn.
- Place the fillets skin side up on a baking tray lined with baking paper and bake for about 20 minutes, until the surface blisters and browns lightly; there is no need to turn them. Alternatively, cook for 8 to 10 minutes under a very hot grill.
- Carefully remove any burnt bits of miso and serve the fish immediately with rice and radishes.
Drink with it
Ginjo sake · excellent match
Junmai Ginjo, well chilled
The sake and mirin from the marinade return in the glass; delicate fruit and acidity keep the very rich fish light.
Junmai, Ginjo, Daiginjo: What do these mean for sake?White wine · excellent match
Riesling Spätlese, off-dry
The residual sugar picks up the sweet miso glaze, and the acidity cuts the fat of the black cod.
Which wine pairs with food? A simple approach to choosingFortified wine · good match
Amontillado, lightly chilled
Nutty notes and its own umami depth suit the caramelised miso crust, and the dryness balances fat and sweetness.
Port wine: understanding Ruby, Tawny, and VintageRed wine · good match
Light Pinot Noir, cool
Red fruit and barely any tannin sit alongside the roasted crust without turning metallic against the fish fat.