The main reason my favourite restaurant in London is my favourite is because of the recipe below. I am still shocked that I finally found this recipe after searching for a long time! I am also extremely pleased that I can now make this myself and it turned out just as great as what I would say is probably the best fish I have ever tasted.

I never thought it would be so simple to make and needing so few ingredients. I was very nervous making this because I thought I must have needed more ingredients or needed to do more to make it taste as amazing as the one I pay for at my favourite restaurant. I thought there was something missing, but there wasn’t. The recipe is just that simple and easy to follow. I would warn though, this type of fish is extremely pricey and rare, which explains the high prices for this when you go out! Buying the fish myself, made me understand why it is so pricey at restaurants. That being said, if you are having a special dinner or want to treat your family to something a bit more special on your dinner menu, I would advice that you try this one. I’m sure you will not be disappointed. It is extremely tasty and has an amazing texture to it. 

One of the ingredients is miso paste and I am guessing a few people may struggle with finding this. If you want to try this out and can’t find it, let me know and I will find you a substitute that works best! You can find the others at any other supermarket or your local Japanese food store.



Recipe from –



Photos by – Didun Odukale


1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each


1. Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days.

3. To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

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