- Cod Fish
- 1 tbsp White Miso Paste
- 1 tsp Mirin
- 1 tsp Sake
- Rinse the cod fish with water and pat it dry with paper towels. Mix the marinate ingredients (white miso paste, mirin, sake) and apply evenly on the cod fish. Leave it in the refrigerator for at least 4 hours, allowing the flavours to sit into the fish.
- Preheat KITH Smokeless BBQ Grill (Knob Control) – SBG-KC-B1 to 280°C.
- Remove any excess miso paste using fingers. Place the cod fish on the grill and lightly grill on both sides for 20 minutes.