Recettino

Miso-Glazed Black Cod (Gindara Saikyo-yaki)

Silky black cod marinated in sweet Saikyo miso and broiled to a lacquered, caramelised finish — a Japanese restaurant classic made at home.

4 people · prep 15 min · cook 12 min · Total 27 min

Ingredients

  • 4 pieceblack cod fillets (sablefish) (skin on, approx 180 g each)
  • 120 gSaikyo (white) miso
  • 60 mlmirin
  • 60 mlsake
  • 2 tbspcaster sugar
  • pickled ginger (to serve)
  • steamed short-grain rice (to serve)

Method

  1. 1.Whisk miso, mirin, sake, and sugar together in a small saucepan over low heat until the sugar dissolves and the marinade is smooth, about 2 minutes. Cool completely.
  2. 2.Pat cod fillets dry and coat thoroughly in the marinade. Place in a zip-lock bag or covered dish and refrigerate for 24–72 hours (longer = deeper flavour).
  3. 3.Preheat grill/broiler to high. Wipe excess marinade from fillets (it burns easily). Grill on a foil-lined tray, skin-side up, for 6–8 minutes until deeply golden and beginning to char at the edges.
  4. 4.Rest for 2 minutes, then serve with pickled ginger and steamed rice.