Sweet Miso-Grilled Cod

This is a beautifully simple recipe, made famous by Nobu Matsuhisa and his global empire of restaurants. The only catch is that Nobu's version uses the hard-to-come-by black cod, which has a richer, more buttery flavour than your ordinary cod. But regular cod still works, and the recipe also works with similarly meaty fish like salmon, swordfish and (my favourite) Arctic char, if you can get it.

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Step 1

Stir all the ingredients together until the sugar has dissolved. This will keep in the fridge more or less indefinitely.

Step 2

Marinate the fish in the miso sauce for at least 30 minutes. For best results, leave overnight in the fridge, and for up to 3 days.

Step 3

Line a baking tray with foil and rub it with a little oil. Set the rack about 10 cm (4 in) from the grill (broiler), and grill the cod for about 10 minutes on each side, until richly caramelised (a little bit of black is okay - but not too much, so keep your eye on it). If your cod is blackening too quickly, either lower the rack or shield the fish with a sheet of foil. The fish is cooked when it starts to feel firm and flakes easily - remember, if you undercook your fish, you can fix it, but if you overcook it, there's no going back. Always err on the side of rare!

Step 4

Serve with pickles, if you like. Rice & greens are tasty!