Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Epinephelus Diacanthus)



  • 6 oz. Black Cod Filet, with skin on
    (Can substitute Chilean Sea Bass or Salmon)
  • Miso Marinade
    (makes approx 4 cups of marinade good for 10# of fish)
    1 c. cooking sake
  • 1 c. mirin (sweetened cooking sake)
  • 1 c. sugar
  • ½ c. brown sugar
  • 3 c. organic shiro miso, regular miso is acceptable


In a sauce pan place sake and mirin bring to a boil and burn off alcohol, lower heat and add miso paste, mix and cook on low heat until smooth for approx. 20 minutes, stir frequently so the miso doesn't burn. Add sugars and stir until smooth and sugar dissolves. Remove from pan and let cool in fridge stirring occasionally.
After marinade is cool, pat fish dry and place in marinade covering all surfaces for 48 hours.
Remove from marinade and wrap with plastic and store in freezer for long term or fridge for no more than 2 days.

Place fish on lined baking sheet pan skin side down in a broiler for 5 minutes. Flip fish to skin side and finish cooking for 5 minutes. If broiler not available, a regular oven at 375 degrees F for the 7 minutes each side or until desired caramelization.

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