Miso Gindara (Black Cod)

Name: Miso Gindara (Black Cod)
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 thick black cod (sablefish) fillets; 1/4 cup Saikyo (sweet white) miso; 2 tbsp sake; 2 tbsp mirin; 1 tbsp sugar

Black cod marinated in a sweet miso mixture and broiled to perfection.

15 minutes

Serves 4

Dinner

Contains common allergens

Fish Seafood Soy

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Instructions

6 steps

1
Prepare the marinade: In a small saucepan, bring the sake and mirin to a boil for 1 minute to evaporate the alcohol. Lower the heat and whisk in the white miso and sugar until smooth. Let the marinade cool completely.

2
Pat the black cod fillets perfectly dry with paper towels. Lightly salt the fillets, let them sit for 30 minutes, then wipe away any expelled moisture.
3
Place the fish in an airtight container or ziplock bag and coat completely with the cooled miso marinade. Refrigerate and let it cure for 2 to 3 days.
4
When ready to cook, use your fingers to gently scrape off all the excess miso marinade from the fish (do not rinse). If left on, the miso will burn instantly.
5
Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil and brush lightly with oil.
6
Broil the fish 6 inches from the heat source for 8-10 minutes. Watch it like a hawk; the sugars in the miso caramelize quickly. The fish is done when the edges are beautifully charred and the meat flakes effortlessly.

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