Photograph of the finished Gindara no saikyo yaki

Japan · Cá tuyết đen ướp miso trắng nướng

Gindara no saikyo yaki

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gindara black cod Gindara black cod 1.3 lb
  • Photograph of Miso paste Miso paste 7.1 oz
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Rice vinegar Rice vinegar 1 ⅓ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking