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Miso-Glazed Black Cod (Gindara Saikyo-yaki)

A recipe from Japan.

🇯🇵 JapanfishblackCodmisohighProteingrillsaikyo
Miso-Glazed Black Cod (Gindara Saikyo-yaki)

Nutrition (per serving)

520Calories
48 gProtein
8 gCarbs
36 gFat
10 gSugar
1800 mgSalt

Ingredients

  • 4 × 150–180 g Black cod fillets (or any fatty white fish)
  • 120 g White miso
  • 4 tbsp Mirin
  • 3 tbsp Sake
  • 2 tbsp Sugar
  • 1 tbsp for brushing Vegetable oil

Method

  1. Mix miso, mirin, sake, sugar → warm gently until smooth → cool.
  2. Coat fish fillets thickly with miso marinade → refrigerate 24–48 hours (or at least 6 hours).
  3. Preheat grill / oven grill to high (220–240 °C).
  4. Scrape off excess marinade (do not rinse) → brush lightly with oil.
  5. Grill skin-side up 6–8 min until surface bubbles and caramelises (watch closely to avoid burning).
  6. Flip carefully → grill flesh side 2–3 min more until just cooked.
  7. Serve immediately with rice + pickled vegetables — rich, buttery, sweet miso fish.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.