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Miso-glazed black cod
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 1440 minCook 10 minServes 4
Ingredients
- 4 black cod fillets (sablefish), about 6 oz each
- For the miso marinade:
- 1/3 cup white miso (shiro miso)
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- For serving:
- 1 tbsp toasted sesame seeds
- 2 spring onions, finely sliced
- Pickled ginger
Instructions
- 1. Combine miso, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over low heat, stirring constantly, until the sugar dissolves and the mixture is smooth — about 3 minutes. Do not let it boil vigorously. Cool completely.
- 2. Pat the cod fillets completely dry with paper towels. Place in a zip-lock bag or shallow dish. Add the cooled miso marinade. Ensure the fish is completely coated on all sides.
- 3. Refrigerate for a minimum of 24 hours — 48 to 72 hours is better. The longer marination allows the miso to deeply penetrate the flesh and the fish to cure slightly, which concentrates the flavour and gives the signature caramelized glaze.
- 4. When ready to cook, remove the fish from the marinade. Using your fingers or a spoon, wipe off most of the excess marinade — too much on the surface will burn before the glaze can form.
- 5. Preheat the broiler or grill to high. Line a baking sheet with foil and lightly oil it.
- 6. Place the cod fillets skin-side down on the prepared sheet. Broil 6 inches from the heat for 6 to 8 minutes until the glaze is deeply caramelized, bubbling, and slightly charred in places — and the fish flakes easily.
- 7. There is no need to flip. Black cod is a fatty fish and will cook through from the bottom heat alone.
- 8. Transfer carefully — the fish is very delicate — to warm plates. Garnish with sesame seeds, spring onions, and pickled ginger.
- 9. Serve with steamed rice. The sweetness of the glaze pairs beautifully with a clean, dry Japanese sake such as Hakkaisan Yukimuro.
