Black cod with miso / Gindara saikyou yaki

Ingredients

• 5 gindara (black cod) fillets

For the sauce :
• 150g shiro miso/white miso paste
• 150 tbsp white sugar
• 80g Mirin
• 50g Japanese cooking sake

Instructions

• 1. In a bowl, add and mix together the white miso paste, cooking sake, mirin and sugar together until it forms a smooth paste for the marinade. Set aside.
• 2. Sprinkle salt over the fish and set aside for about 30min. Salt will draw excess water/liquid and smell away from the fish.
• 3. Gently pat dry the fish with paper towel to remove the moisture. Do not wash with water!
• 4. Pour half of the marinade sauce into a flat bottom container. Place the fish in the container and slather the rest of marinade sauce over the fish to coat both sides with the marinade.
• 5. Cover with salan wrap and let the fish marinade in the fridge for 2-3 days.

Cook the cod with oven
• Preheat oven to 200 ºC. Wipe excess miso marinade off of the fillets with your hands (don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the fish is almost cooked through.

https://www.atelierlalune.com/2015/11/black-cod-with-miso-gindara-saikyou-yaki/

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