Miso Gindara (Black Cod)
Black cod marinated in a sweet miso mixture and broiled to perfection.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Miso Gindara (Black Cod) to your week, check it against your household's allergens, and build the shopping list automatically.