This recipe is delicious and fool proof because it is almost impossible to overcook black cod. I use a dark miso paste because it has a stronger flavour than that of the lighter colours.
2 fillets of black cod, skin on.
1 cup of japanese soy sauce (I just use Kikkoman)
1 cup of dark miso paste
1 onion, thinly sliced
4 cloves of garlic, minced
5 tablespoons of brown sugar
Mesquite wood chips
1. In a large freezer bag, mix the soy sauce, miso paste, onions, garlic, and brown sugar.
2. Marinade in the fridge for 1 - 2 hours.
3. Place 1 part soaked mesquite wood chips on a piece of tin foil and 2 parts of dry mesquite wood chips. Fold up the tin foil and seal the sides to create a little packet of woodchips. Prick the top of the package (violently!) with a fork so that smoke can escape.
4. Heat one barbecue grill to high and leave the other side off. Place the woodchip packet under the grill on the side that is on and close the barbecue so that the heat can start the smoking process.
5. Place the black cod fillets on a piece of flat tin foil and place it on the grill. The reason for the tin foil is so that the black cod does not fall apart into the grill.
6. Close the lid and smoke for 20 - 25 minutes, or until the black cod is flaky.
7. Remove from the grill and serve immediately!