Nobu miso black cod 🐟

Ingredients

60ml mirin
60ml sake
60g white miso
1 tbsp sugar
2 x 180-200g pieces of black cod, Patagonian toothfish or salmon works well also

Method

1. Mix the marinade (mirin, sake, white miso and sugar) until it's smooth and place the fish in, skin side down.
2. Marinate in the fridge for 72 hours.
3. When it's time to cook, place an oven-safe pan on the stove on med heat and place in your fish flesh side down and cook until you have nice colour, should take 4-5 minutes.
4. Place into 180c oven for 7-8 minutes or until cooked through
5. Serve with rice and Asian greens, enjoy!