This is a hugely popular dish in Hawaii and it is found at many local-style Japanese restaurants, both high-end and casual. Here on the mainland, you’ll have to ask your fishmonger for black cod. This recipe yields enough marinade for 2 – 2.5lbs of fish (4 – 6 fillets).
— Kiki Aranita, Poi Dog

Two days in advance, combine the following ingredients in a saucepan on low heat and whisk until the sugar is dissolved.
1 cup sugar
1 cup white miso
1/2 cup mirin
1/2 cup sake or soju (I use the Charm brand soju. It’s affordable and really easy to find in Pennsylvania.)
1 tsp grated ginger

Cool the mixture and place it in a large Ziploc bag with the fish. Refrigerate for two days.

Remove fish from marinade bags and gently wipe marinade from the fish.

Grill, broil, or saute 3 minutes on each side, being careful not to let the sugary fish burn or blacken. Bake in 400° oven for 5 minutes.

Kiki contributed this recipe to our 2014 cookbook. Thank you to Kiki, Chris Vacca, and Poi Dog! Poi Dog is located at 100.5 South 21st Street, Philadelphia, PA 19103 in the Rittenhouse neighborhood. Support the restaurant by buying merchandise or donating to their employee relief fund at their website. Follow them at @PoiDogPhilly on Instagram, Facebook, and Twitter!