Miso-marinated grilled cod (Tara no saikyo-yaki)

1. Cut the cod into four portions, salt both sides and leave for 30 minutes; pat away the moisture that comes out with kitchen paper.

2. Stir the white miso with the mirin, sake and sugar until smooth.

3. Spread the miso marinade thickly over the fish, lay it in a container, cover and marinate in the fridge for 1-2 days.

4. Before cooking, wipe the marinade off the fish thoroughly with a spoon and kitchen paper, as miso burns easily.

5. Place the fish on a lined baking tray and cook under the oven grill, with the rack in the upper third, for 10-12 minutes until the top caramelises and the flesh is cooked through.

6. Serve with rice, miso soup and a little pickled ginger.

Tip: "Saikyo" refers to the old name of Kyoto, where the mild, sweet white miso is made. The marinating is what gives the buttery, silky texture – one day is the minimum, two is ideal.