Method
Marinate, broil, char
- Whisk the miso, mirin, sake, and sugar into a smooth glaze. Coat the cod on all sides and rest 15 minutes at room temperature (or up to 8 hours chilled).
- Heat the broiler to high and position a rack 15cm from the element. Line a tray with foil and oil it lightly.
- Wipe off the excess marinade — this is what stops it burning — and broil the cod 7–9 minutes until the glaze bubbles and chars at the edges and the flesh flakes.
- Meanwhile, sear the bok choy cut-side down in a ripping-hot oiled pan for 2 minutes until charred; season with salt.
- Rest the fish 2 minutes. Plate over rice with the greens, and shower with sesame and spring onions.
Chef's notes
No black cod? Salmon, sablefish, or even thick tofu steaks take the same glaze beautifully — shorten the broil by 2 minutes for tofu. If your glaze tastes harsh, your miso needed whisking, not more sugar: keep stirring until it shines.
