Ingredients:
2-3 black cod fillets (about 1 lb)

For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons of white miso paste
3 tablespoons of sugar

Method:
Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
Preheat oven to 400 degree F.
Preheat an indoor grill at the same time.
Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
Transfer the fish fillets to the oven and bake for 10-15 minutes.
Add a few extra drops of the marinate on the plate and serve hot.
Cook’s notes:
You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
That adorable little bud is not edible!