Cooking instructions

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

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