Miso Marinated Black Cod (Gindara Saikyo Yaki)

When I used to work in a Japanese restaurant, this dish was a specialty.  The chef would only have one order for this and it was very expensive.  They usually prepare it using the collar of a very big fish.  It takes 21 days to marinate this dish.  When I saw cod fillets in the fish market, I suddenly remembered this dish.  Normally, we would just grill cod and baste it with a lemon butter glaze.  But Black Cod or Gindara (it’s Japanese name) is very expensive and I wanted the dish to be special.

Black Cod in Miso- Gindara Misoyaki


1 lb Black Cod Fillets

¾ c white Miso paste

½ c sugar

¼ c sake

6 tbsp Mirin (Japanese Sweet Cooking wine)


In a metal bowl, combine miso paste, sugar, sake and Mirin until smooth. Put the bowl on top of a pot with simmering water.  If you have a double boiler use it for this part of the recipe.  Cook over medium heat for about 30 minutes. Stir occasionally  When the mixture starts to become fragrant, remove the bowl from heat and let it cool.

In a shallow bowl, lay out your fish fillets and pour marinade. Make sure the fish fillets are well coated.  Cover with plastic wrap and refrigerate. Some recipes require 23 days to marinate but I marinated my fish for 3 and it tastes wonderful.

When you are ready to cook the fish, remove it from the marinade.  Do not wash it. Just wipe it with paper towels.  Cook in a non-stick pan or grill it for 5 minutes per side depending on how thick the fish is, or bake it in the oven for 10 minutes, turning it once.

Serve with steamed rice.


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