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Ingredients1 lb Black Cod Filet
Marinade:
1⁄4 cup Sake
2 tbsp Mirin
1⁄3 cup White Miso Paste
1⁄4 cup Sugar
Garnish:
Green Onion
Directions
Marinade:
To a small sauce pot on medium heat, add 1/4 cup of sake and 2 tablespoons of mirin. Cook for 1-2 minutes to cook away alcohol
Lower the heat, then whisk in 1/3 cup of white miso paste and 1/4 cup of sugar. Mix well, ensuring miso and sugar are fully dissolved. Bring marinade up to a slight simmer, and then set aside and let cool down to room temperature
Black Cod:
Cut black cod filets into more manageable-sized pieces, roughly 3-4″ sections. Add black cod to an airtight container and pour marinade over the black cod
Gently toss, making sure the black cod is evenly coated. Let the black cod marinate in the fridge for 2-3 days before cooking
Air-Fry:
Brush a piece of foil with oil to prevent the black cod from sticking. Lay the fish skin side down
If your air fryer has a broiler function, cook at 425F for 8-10 minutes until golden brown and slightly charred
Bake:
Add black cod to a piece of foil on top of a baking tray
Back on the upper part of the rack, 8″ away from the heating element. Broil on high for 10-12 minutes or until golden brown and slightly charred
Serve:
Serve on a plate garnished with green onion curls, and enjoy!
