Miso-Steamed Black Cod

Let's Cook

1. Step 1.

   Combine sake, mirin, white miso paste, sugar, light soy sauce, finely slivered ginger, and finely minced scallions in a wok over medium heat. Stir until the sugar is dissolved, about 2-3 minutes. Remove from heat and let the marinade cool completely.

2. Step 2.

   Pour the cooled marinade into a resealable plastic bag. Add the black cod fillets, seal the bag, and turn to coat evenly. Refrigerate overnight, turning the bag once before going to bed.

3. Step 3.

   The next day, remove the cod fillets from the bag and discard the marinade. Pour a few inches of water into the bottom of a wok and place a rack or bamboo steamer over the water. Cover the wok and bring the water to a boil over high heat.

4. Step 4.

   Place the cod fillets on the rack or in the steamer, cover, and steam over high heat until the fish is opaque and flakes easily with a fork, 10 to 15 minutes. Check the water level occasionally and add more boiling water if needed to prevent the wok from going dry.

5. Step 5.

   To serve, arrange the steamed cod fillets on a bed of steamed rice and drizzle with sesame oil.