Miso & Marinated Black Cod

You'll need to plan ahead for this delicious miso and black cod dish. It tastes its best when able to marinate for 24-48 hours, but we think the end result is well worth the wait! 

• 4 six-ounce filets of black cod
• 1/4 cup white miso paste
• 1/4 cup mirin
• 1 bottle of Nong's Sauce

Directions:

1. Bring the Nong's Sauce and mirin to a boil in a medium saucepan over high heat.
2. Boil for 1 min to evaporate the alcohol.
3. Turn the heat down to low, add the miso paste, and whisk.
4. When the miso has dissolved completely, remove from heat and cool to room temperature.
5. Pat the black cod fillets thoroughly dry with paper towels.
6. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
7. Leave to marinate in the refrigerator for 1-2 days.
8. When it's time to cook: Preheat oven to 400°F.
9. Heat an oven-proof skillet over high heat on the stovetop.
10. Lightly wipe off any excess miso clinging to the fillets - don't rinse it off.
11. Add a small amount of high heat oil to the pan, then place the fish skin-side-down on the pan and cook about 3 minutes - until the skin starts to brown and crisp in spots.
12. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
13. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
14. While the fish is resting, add some of the marinade back to the skillet over medium high heat and bring to a boil.
15. Cook for 2-3 mins and serve this sauce with the fish.