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Combine the sake and mirin in a saucepan and place on medium-high heat. Bring to a boil.
Immediately add the sugar and miso. Whisk the miso paste until completely smooth. Bring mixture to a simmer.
Turn off the heat. Whisk in the sesame oil and ground ginger. Set aside to cool completely.
Place smaller portion sizes of 1 ½ lbs of black cod in a gallon storage bag.
Add the cooled marinade to the bag. Massage together in the bag and then flatten to a single layer.
Refrigerate overnight. At least 24 hours is best.
Place a drip grate on a sheet pan and cover the drip grate with aluminum foil.
Remove the pieces of fish from the bag and use your hand to gently wipe off excess marinade.
Place the fish on the foiled grate leaving space between each piece. Broil approximately 8 inches from the flame for 12-15 minutes or until fish is 145 degrees F and the sugars have caramelized.