• 4 -6   4 ounce pieces of Black Cod
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/3 cup white miso paste
  • 1/3 cup sugar
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours. The longer the better.
Preheat the oven to 400°.  Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.
Miso Aioli 
  • 2 T marinade
  •  2 T mayo
  •  ¼ teaspoon rice wine vinegar
Mix all in a small bowl. Add sriracha if you like spicy
Quick pickled daikon (or sub pickled ginger) 
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 Cup peeled sliced daikon radish
  • 1 tsp cup kosher salt

Bring all to a simmer, until sugar dissolves, remove from heat and chill.

Sake Braised Kale

  • ¼ C sliced onion
  • 2 Cups shredded Kale ( thinly sliced)
  • oil
  • Sake
  • salt and pepper to taste
Heat a little oil in a heavy bottom skillet, over med high heat. Saute onion until just tender, about 2-3 minutes. Turn heat to med, add kale. Stir and let it wilt, 3-5 minutes. Splash with a little sake, let it burn off, season with salt and pepper