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!
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 13 minutes
- Yield: 6 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
- 1 whole black cod (cleaned and filleted)
- 2–3 Tablespoons sugar (~30–45 ml)
- 2 Tablespoons sake (~ 30 ml)
- 2 Tablespoons mirin (~ 30 ml)
- 3/4 cup white miso (~ 200 ml )
Instructions
To prepare the misoyaki marinade
- Clean, and filet your fish. Cut into 2 inch pieces (width).
- 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.
- Meanwhile prepare the marinade.
- Using a small bowl, mix the sugar into the sake and mirin and then add the miso paste.
- Next once time has passed, wipe off excess salt and moisture from the fish with a fresh paper towel or two.
- Spread the marinade evenly if using a container or drop into a thick ziplock bag and ensure the fish is evenly coated.
- Marinate for 12 hours to 2 days max.
To cook the black cod
- remove as much of the marinade as possible (it will burn) and place skin side up on a oven safe tray (use a wire rack if you have one).
- Broil for 1-2 minutes. If 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 3-4 minutes. (If not much skin just watch closely so the flesh doesn’t burn.)
- 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.
- Serve with a wedge of citrus, some white rice and miso soup. Enjoy!
Notes
Tip – if you broil with a wire rack you may not need to flip, i use the top rack of my oven and it’s usually done in 3-4 minutes with the broiler. This is because heat gets reflected from underneath the fish as well. It also makes for a better drier texture so, I always recommend using a rack to bake/broil your fish if possible!
If broiling, watch closely though since the marinade will burn easily if not wiped off completely.