This is by far the best fish recipe I have ever made. Although not vegan, I have been having small amounts of white fish lately, following traditional macrobiotics.
Ingredients
1/4 cup mirin
1/4 cup sake
5 tbs white miso
5 tbs maple sugar
1 lb black cod (yield four fillets)
Method
Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat fillets thoroughly dry with paper towels. Slather the fish with Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. (Save a small amount for plating). Leave to steep in refrigerator for 24 hours.
Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
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