Miso-Glazed Black Cod with Nasu Dengaku

Ingredients

• 2 6-oz fillets Black cod (sablefish) fillets
• 1/2 cup Saikyo (white) miso paste
• 1/4 cup Sake
• 3 tbsp Mirin
• 2 tbsp Sugar
• 2 medium Japanese eggplants (nasu)
• 2 tbsp Vegetable oil
• 1 tsp Toasted sesame oil
• 1 tbsp Scallions, thinly sliced(optional)
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Day 1 (30 min active): Make the saikyo miso marinade. Combine the sake and mirin in a small saucepan and simmer for 2 minutes to burn off the alcohol. Whisk in the miso paste and sugar until smooth, then cool completely.

2. 2

   Pat the black cod fillets dry and place them in a shallow dish. Coat generously on all sides with the cooled miso marinade, cover, and refrigerate for 48 hours, turning once halfway through.

3. 3

   Day 3 (60 min prep): Remove the cod from the refrigerator 30 minutes before cooking. Wipe off most of the marinade with paper towels, leaving a thin coating, and pat dry to prevent burning.

4. 4

   Meanwhile, prep the eggplant: halve lengthwise and score the flesh in a crosshatch pattern. Soak cut-side down in cold water for 15 minutes, then pat dry.

5. 5

   Preheat the broiler to high with a rack 6 inches from the element. Brush eggplant flesh with vegetable oil and broil cut-side up for 8-10 minutes until golden and tender.

6. 6

   Mix 2 tbsp of the remaining miso marinade with the sesame oil and brush thickly over the eggplant cut sides. Broil another 3-4 minutes until glazed and lightly charred.

7. 7

   Broil the cod skin-side down on a foil-lined pan for 8-10 minutes until the glaze is deeply caramelized and the fish flakes easily (internal temp 130-135°F).

8. 8

   Plate the cod alongside the nasu dengaku, garnish with scallions and sesame seeds, and serve immediately.