Gindara no saikyo yaki

What to get ready

• Gindara black cod 600 g
• Miso paste 200 g
• Mirin 80 ml
• Cooking sake 80 ml
• Sugar 32 g
• Salt 8 g
• Ginger 32 g
• Rice vinegar 20 ml
• Steamed rice 800 g

Method

1. 1 Sprinkle salt evenly on both sides of the black cod fillet, let it sit for 20 minutes, then pat dry with paper towels to remove any excess liquid.
2. 2 Simmer mirin and sake for 2 minutes to evaporate the alcohol, let cool, then stir in miso paste and sugar until smooth.
3. 3 Spread the miso mixture evenly over the fish, wrap tightly, and refrigerate for at least 2 hours, ideally overnight.
4. 4 Wipe off any excess miso clinging to the fish to prevent it from burning during grilling, and lightly coat the fish with the miso paste.
5. 5 Grill the fish over the top or in a 200-degree oven for about 12 minutes, turning it once, until the fish is golden brown and the flesh separates into segments.
6. 6 Arrange the fish on a plate with pickled young ginger and serve hot with white rice.

With an appliance

• Air fryer 45 min

  For step 5: spray oil onto the miso-coated fish, run the steamer at 220 degrees for 8 minutes and flip at the 5th minute; the caramel side cooks faster, about 4 minutes, layer only one piece at a time to prevent the sauce from burning.