Gindara Saikyo-Yaki Recipe (Miso Black Cod)
Marinated in a delicious Saikyo miso sauce, this delicate and flavoursome cod fillet will simply melt in the mouth.
- 120g black cod
- 25g sugar
Miso Mix
- 25g white miso paste
- ½ tsp Mizkan Honteri
- 1 tsp sugar
- ½ tsp cooking sake
Garnish
- Radish or daikon, grated
- Lay kitchen paper on a baking tray with grill rack.
- Cover the cod fillet with sugar to cure, place them on the baking tray and leave for 3 hours in the refrigerator.
- Wash the sugar from the cod fillets with cold water, dry them well with kitchen towel. Place the cod into a container.
- Mix the ingredients for the miso mix thoroughly in a bowl before coating the cod with the miso. Cover with a lid and leave to rest in the refrigerator for 36-48 hours.
- To cook, preheat oven to 220°C. Lightly wipe off any excess miso mix clinging to the fish but don’t rinse it off.
- Place the cod fillets on the grill, skin side up, and oven bake for about 15 minutes until the surface turns brown.
- Serve hot and garnish with grated radish or daikon.
Ingredients
- 120g black cod
- 25g sugar
Miso Mix
- 25g white miso paste
- ½ tsp Mizkan Honteri
- 1 tsp sugar
- ½ tsp cooking sake
Garnish
- Radish or daikon, grated
Method
- Lay kitchen paper on a baking tray with grill rack.
- Cover the cod fillet with sugar to cure, place them on the baking tray and leave for 3 hours in the refrigerator.
- Wash the sugar from the cod fillets with cold water, dry them well with kitchen towel. Place the cod into a container.
- Mix the ingredients for the miso mix thoroughly in a bowl before coating the cod with the miso. Cover with a lid and leave to rest in the refrigerator for 36-48 hours.
- To cook, preheat oven to 220°C. Lightly wipe off any excess miso mix clinging to the fish but don’t rinse it off.
- Place the cod fillets on the grill, skin side up, and oven bake for about 15 minutes until the surface turns brown.
- Serve hot and garnish with grated radish or daikon.