Miso marinated black cod

A HOT FAVORITE OF NOBU AND WASABI...MY DAUGHTER IS A FAN OF THIS FISH AND WE MARINATED IT FOR A FULL TWO DAYS...THE FLAVOR WAS PERFECT,SOFT MOUTH WATERING AND DELICIOUS......I TRIED THIS RECIPE WITH THE ORIGINAL BLACK COD AS ITS AVAILABLE WHERE I AM BUT YOU COULD GET A SIMILAR FLAVOR WITH BASA OR POMFRET(WASHED IN LEMON JUICE ) TOO...HERE GOES THE RECIPE..IT IS AN ADDICTIVE ONE......DO CHECK OUT THE STEP BY STEP LINK TO PICTURES AT THE BOTTOM............
COD MARINATED WITH SWEET MISO PASTE(SERVES 1)
INGREDIENTS
.2 TSP SALT
.2 BLACK COD FILLETS ABOUT 150 GM,WITH SKIN ON AND PATTED DRY
.VEG OIL FOR GREASING GRILL PAN
THE MAGICAL MARINADE
.1 TABLESPOON SAKE
.2 TABLESPOON MIRIN
.6 TABLESPOON WHITE MISO PASTE
.3 TABLESPOON CASTOR SUGAR

METHOD
.PUT THE SAKE AND MIRIN IN A SAUCEPAN
.OIL 1 MINUTE TILL ALCAHOL EVAPORATES
.ADD REMAINING INGREDIENTS
.LET THE MIX GET WELL COMBINED
.REMOVE TO HEAT AND LET COOL TO ROOM TEMP.

MEANWHILE FOR THE BLK COD,SPRINKLE SALT VERY LIGHTLY OVER EACH PIECE.PLACE ON A PLATE AND REFRIGERATE 1 HOUR AND THEN PAT DRY WITH KITCHEN PAPER.

PLACE COD FILLETS IN A SHALLOW DISH AND POUR OVER PREPARED MARINADE.TURN THE FISH TO COAT IT ALL OVER WITH MARINADE
.COVER WITH CLING FILM AND LEAVE IN FRIDGE FOR 2 DAYS

PREHEAT GRILL OR GRILL PAN TO MED.WIPE THE MARINADE COMPLETELY OFF THE FISH USING KITCHEN PAPER OR ELSE THE MARINADE WILL BURN AS SOON AS FISH IS COOKED.
.YOU CAN DISCARD MARINADE
.NOW OIL THE GRILL PAN LIGHTLY AND PLACE FISH ON IT SKIN SIDE DOWN.
.GRILL 3 MINUTES AND THEN TURN OVER TAKING CARE NOT TO BREAK FISH AS COD IS A FRAGILE AND FLAKY FISH.
GRILL FOR A FURTHER 3 TO 4 MINS OR UNTIL SURFACE EDGES BECOME GOLDEN IN COLOR AND SKIN BECOMES CRISPY.IF COOKING MANY PIECES,YOU CAN USE AN OVEN AS YOU WONT NEED TO TURN FISH OVER(HIGHEST TEMP)
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