Baked Black Cod in Miso Paste 銀雪魚西京燒

Ingredients:
Black Cod x 2 slices 
West Kyoto White Miso Paste 350g
Cooking Sake 1/4 cup
Mirin 1/2 cup
egg yolk x 1
Brown Sugar 55-60g

How to Make:

1. Marinate the cod fish at least 1 night in advance. Best to marinate 2-3 days in advance.

2. Mix the miso paste in a container with sugar then the egg yolk with a fork until combined, then add the sake and mirin (in a few times) until they are mixed well like a wet paste.

3. Wash and wipe dry fish slices and put them in the marinate container and cover with lid or cling wrap. Make sure the fish slices are submerged underneath the marinate paste. Place in fridge for at least 1 night before cooking.

4. On the day of cooking, preheat Grill at your Oven to  230'C. 

5. Remove fish slices from marinate container and use finger to wipe away the marinate.

6. Place the fish slices to a grid on top of a baking tray and grill for 7-8 minutes. Then turn the fish slices upside down for another 7-8 minutes until golden.

Serve piping hot with mayo on the side.

Enjoy with hot rice and your favourite sake!