Miso Marinated Black Cod | Gindara Misoyaki 🐟
Miso Marinated Black Cod is one of my favorite ways to not only eat miso, but also fish!  The miso marinade is sweet and salty and packs a ton of umami. (remember 1 ton = 1,000 pounds!)  If you can’t find black cod, your best bet is a fatty fish like Chilean seabass or other neutral tasting white fleshed fish. Fattier = better as the fat carries the flavors of the marinade straight to your mouth. Like a freight train of flavor, which is what we need to also transport that ton of umami. 🙂  Like many of my Japanese dishes, all you need is some rice, maybe some veggies, and miso soup!
Servings Prep Time
6people 5minutes
Cook Time Passive Time
7minutes 1day
Servings Prep Time
6people 5minutes
Cook Time Passive Time
7minutes 1day
Ingredients
Instructions
To prepare the misoyaki marinade
  1. Clean, and filet your fish. Cut into 2 inch pieces (width).
  2. Sprinkle salt over both sides of the fish and set aside on a paper towel lined plate for at least 30 minutes to an hour.
  3. Meanwhile prepare the marinade.
  4. Using a small bowl, mix the sugar into the sake and mirin and then add the miso paste.
  5. Next once time has passed, wipe off excess salt and moisture from the fish with a fresh paper towel or two.
  6. Spread the marinade evenly if using a container or drop into a thick ziplock bag and ensure the fish is evenly coated.
  7. Marinate for 12 hours to 2 days max.
To cook the black cod
  1. remove as much of the marinade as possible (it will burn) and place skin side up on a oven safe tray (rack if you have one).
  2. Broil for 1-2 minutes. Once you see the skin boiling or starting to get dark, turn over and turn down the oven temp to 450 and allow to cook for another 4-5 minutes. (If not much skin just watch closely so the flesh doesn’t burn)
  3. Watch closely so it doesn’t burn, you’ll notice once the flesh begins to turn a light caramel color or the bits of marinade turn dark, the fish will be ready.
  4. Serve with a wedge of citrus, some white rice and miso soup. Enjoy!