Miso grilled pink ling cod

Ingredients (serves 2 to 3):
1 packet Pink Ling Cod from FairPrice, thawed
3 tbsp miso paste (buy the palest variation you can find)
1 tbsp sugar
1 tbsp mirin (sweet Japanese cooking wine)
1 tbsp sake or any dry white wine
3 tbsp olive oil

Method:
1. Several hours before baking, place the miso paste, sugar, mirin and sake into a large bowl and mix to a smooth paste.
2. Coat the fish fillets evenly with a thin layer of this paste and place them in a plastic bag.
3. Refrigerate for at least two hours.
4. About 20 minutes before serving, pre-heat the oven to 180 degrees Celsius.
5. Line a baking dish or tray with a piece of foil and arrange the fish on top in one layer.
6. Drizzle half the olive oil on top of the fillets and then turn the fillets around and drizzle the rest of the oil on the other side.
7. Bake for 15 minutes, or until fish is cooked but not dry.
8. Serve immediately.

Tips:
Recipe uses Pink Ling Cod Fillet ($11.95 per 500g packet) available at all FairPrice supermarkets.

Serve it with grilled vegetables and baked baby potatoes, or with a bowl of plain porridge.

Recipe source: Today newspaper (3 Apr 2008)