Soy Syrup:
2 cups Soy Sauce
1/2 Cup Brown Sugar
1 Tbs Lime Juice
1 Tbs Rice vinegar
For the soy syrup, in a medium saucepan, combine all the
ingredients and bring to boil over medium high heat. Turn down to a simmer
and reduce the liquid by 3/4 or until syrupy (about 30 minutes). Cool and
reserve.
For the miso paste, combine the sake and mirin in a
medium saucepan and bring to a boil over medium high heat. Boil for 30
seconds and turn heat to low. Add the miso paste and the sugar and whisk
to combine. Increase the heat to medium and cook, stirring frequently
until the sugar is dissolved. Remove from heat and cool to room
temperature.
Dry the cod fillets and slather with the miso mixture.
Cover and refrigerate for 2-3 days.
Preheat the oven to 400 degrees. Lightly wipe off excess
miso. Heat an ovenproof skillet over medium high heat. Add the canola oil
and place the fillets skin side up so the surface of the fish caramelizes.
Cook 2-3 minutes, turn over and transfer to the oven. Cook for about 8-10
minutes.
For service transfer the cod to plates and garnish with
a drizzle of soy syrup and thinly slice green onion and toasted sesame
seeds.
