Saikyo Miso Black Cod with Quick Pickled Ginger

⏱ 2925 min · Serves 4

The legendary silky black cod, marinated for two days in sweet white miso until the flesh turns almost custardy, then blistered under the grill to a lacquered mahogany. Bright shards of quick pickled ginger cut the richness, and a pool of glossy sake glaze finishes the plate. Mostly waiting, all reward.

Per serving: 612 kcal · 34.5g protein · 63.0g carbs · 21.5g fat

Ingredients

• 4 x 150g black cod (sablefish) fillets, skin on, pin-boned
• 120ml sake
• 120ml mirin
• 150g white (shiro/saikyo) miso paste
• 70g caster sugar
• 1 tbsp neutral oil, for the tray
• 4 spring onions, greens finely sliced
• 1 tsp toasted sesame seeds
• For the pickled ginger:
• 100g fresh young ginger, peeled
• 120ml rice vinegar
• 50g caster sugar
• 1/2 tsp fine sea salt
• 2 tbsp water
• To serve:
• 300g steamed short-grain rice
• 200g tenderstem broccoli or baby pak choi, steamed
• 1 lime, cut into wedges

Method

1. Make the marinade: bring the sake and mirin to a boil in a small saucepan and let it bubble for 20 seconds to burn off the alcohol. Lower the heat, whisk in the miso until smooth, then the sugar. Stir over low heat for 2–3 minutes until the sugar dissolves and the mixture is glossy. Cool completely.
2. Pat the cod fillets very dry with kitchen paper. Reserve 4 tablespoons of the cooled marinade in the fridge for glazing later. Coat the fillets all over in the remaining marinade, seal in a container or zip bag, and refrigerate for 48 hours (24 hours minimum, 72 maximum).
3. Make the pickled ginger: slice the ginger paper-thin with a mandoline or peeler. Blanch in boiling water for 60 seconds, drain and pat dry. Warm the rice vinegar, sugar, salt and water until dissolved, pour over the ginger in a jar and chill for at least 2 hours (it keeps for a month).
4. When ready to cook, wipe the excess marinade off the fillets with your fingers — leave a thin film, but scrape off any thick clumps or they will burn before the fish cooks. Let the fish sit at room temperature for 20 minutes.
5. Heat the grill (broiler) to high and set a shelf about 15cm below the element. Line a tray with foil and brush lightly with oil. Place the fillets skin-side down.
6. Grill for 7–9 minutes, watching closely, until the surface is deeply caramelised in patches and the flesh flakes at the thickest point. If it colours too fast, drop the shelf a level.
7. Brush the fillets with the reserved marinade in the last minute and return to the grill for 30–45 seconds to lacquer.
8. Simmer any remaining reserved marinade with 2 tbsp water for a minute to make a spoonable glaze.
9. Plate the cod over steamed rice with the greens alongside. Spoon a little glaze around, pile a tangle of pickled ginger on top, scatter with spring onion greens and sesame seeds, and serve with a lime wedge.