Cooking instructions
- In a mixing bowl, mix together all the marinade ingredients.
- Submerge the slices of black cod in the marinade, cover, and refrigerate for 24 hours.
- The following day, place all the liquid glaze ingredients in a sauce pan and heat on medium until reduced by approximately half.
- Add butter to glaze and set aside.
- Place marinated cod slices on baking tray covered in baking paper.
- Pre-heat oven to 180°c.
- Bake for 9 minutes.
- Remove from oven and glaze with prepared Japanese bbq glaze.
- Place back in the oven for 1 min to allow the glaze to caramelize.
- Serve with green papaya salad and lime wedge seasoned with togarashi spice.