Ingredients
- 1.5-2 lbs Chilean sea bass or black cod, cut into 1"-1.5" steaks
Marinade
- ¼ cup miso
- 1 tablespoon mirin
- 2 tablespoon sugar
- 2 tablespoon sake
- 2 tablespoon water
Instructions
- Combine all the MARINADE ingredients in a bowl and whisk together until well incorporated. Be sure to work out any lumps of miso.
- Put the fish and the marinade in a food storage bag and massage the marinade over all sides of the fish. Allow the fish to marinate at least overnight but 2+ days are ideal.
- When you're ready to cook, take the fish out of the marinade and place it on a baking rack with a foil-lined baking sheet underneath to catch drippings.
- Broil the fish in the oven or toaster oven at 400°F for 15-20 minutes, or until it's fully cooked. Make sure the fish is 6-8 inches from the upper heating element. Keep an eye on it the last 5-10 minutes to ensure it doesn't get too charred. Turn the temperature down if the fish is caramelizing too quickly.
Notes
- Marinate your fish as long as you can. Overnight is minimum but the longer the better.
- A toaster oven works well with this dish. The compact size does a stellar job broiling the fish and developing a lovely caramelization.
- Keep an eye on your fish for the last 5-10 minutes. The sugar in the marinade burns quickly. However, allow it to char slightly. Those caramelized bits are very tasty.
- Add ginger to the marinade if you're using salmon. I typically don't use ginger with other fish but with salmon, it's a must!
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