3 tablespoons Mirin
2 tablespoons Sake
1 tbsp of Tamari sauce
30g fresh organic ginger, grated
1 teaspoon toasted sesame oil
1/2 cup white miso paste
1/3 cup coconut sugar
200 gr. skinless black cod fillets cut in 6
1 Tbsp of Organic Coconut Oil
Toasted black and white sesame seeds
Green onions chopped
Bring the Mirin, Sake and Tamari to a boil. Whisk in the miso until dissolved. Add the coconut sugar and cook over medium heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let it cool. Add the ginger, the sesame oil, the fish and turn to coat. Cover and refrigerate overnight.
Heat a grill pan and oil it with the coconut oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 4 minutes, brushing it with the marinade on each side after flipping. Transfer to plates and sprinkle each piece with roasted sesame seeds and green onions.