Step 1

Combine the white miso, lemon and grapefruit juices to form a wet marinade.

Step 2

Add the mirin and sake and whisk until smooth.

Step 3

Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.

Step 4

Remove the cod from the fridge and bring to room temperature.

Step 5

Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.

Step 6

Serve with the pickled ginger stem and touch of the marinade on the side.