- Step 1 (Fish Preparation): Lightly sprinkle a small amount of salt over the black cod fillets and let them sit for 15 minutes. This process draws out excess moisture and firms up the fish. Rinse the fillets thoroughly under cold water and pat them completely dry with paper towels.
- Step 2 (Preparing the Saikyo Bed): In a small saucepan, combine the sake and mirin. Bring to a gentle boil for 1 to 2 minutes to evaporate the alcohol. Lower the heat, whisk in the Saikyo miso and sugar until the mixture dissolves into a smooth, glossy paste. Remove from heat and allow the marinade to cool completely to room temperature.
- Step 3 (Slow Marination): Coat the dry black cod fillets generously on all sides with the cooled miso paste. Place the fish in a container or zip-top bag, sealing it tightly. Transfer to the refrigerator to marinate slowly for 48 to 72 hours. This extended period allows the umami and natural sweetness of the Kyoto white miso to penetrate deeply into the fish layers.
- Step 4 (Baking & Caramelization): Preheat the oven to 200°C. Remove the fillets from the refrigerator and gently wipe away the excess miso coating with your fingers or a damp cloth (leaving too much paste will cause the surface to char too quickly). Lay the fillets skin-side down on a foil-lined baking sheet. Bake for 10 to 12 minutes, or until the fish flesh flakes easily and the top surface develops a beautiful, lightly caramelized glaze with a rich sweet aroma.
- Step 5 (Finishing): Carefully transfer the delicate fish to a warm plate. Garnish with a strand of hajikami shoga and fresh herbs. Serve immediately while the center is buttery, velvety, and melts in the mouth.
Source: Chef CAO MINH TRI
