Miso cod

Cut out the dark line of the cod for presentation, keeping the shape of the fish; cut into three portions, trimming the belly.

Rub salt over all surfaces of the cod to cure it and set aside to sweat about 10 minutes.

Whisk soy sauce, mirin, hoisin sauce and miso in a bowl for the marinade.

Rinse the salt off the cod in a bowl of cold water and put it straight into the marinade, fully covered on all sides.

Cover with plastic in contact with the marinade and marinate 2 hours; two days is ideal.

Slice the chives very thin for garnish, with fennel tops.

Broil the cod on a cast iron tray about 5 or 6 minutes, turning twice.

Turn the heat up and broil 2 to 3 minutes more, until glazed and the sugar caramelizes.

Plate with white rice; finish with chili oil, crunchy chili, sesame seeds and chives.