All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gindara no saikyozuke / grilled black cod marinated in saikyomiso

Black cod is a treasure. Great with plain rice. Perfect company for a good chilled sake too.

A few pieces of black cod
Salt (not in photo)

For saikyomiso marinade
250 g saikyomiso
5 tsp (slightly less than 2 tbsp) sake
2 tsp (slightly less than 1 tbsp) mirin


Prepare fish.

Sprinkle a pinch of salt on both sides of black cod, and let it sit for 10-20 minutes.

This eliminates the fishy smell and excess water, and tightens the meat.
 Wipe water from surface (before putting in marinade).


In the meantime, prepare marinade.

Mix saikyomiso, sake and mirin well until smooth.

Put a thin layer of marinade in a shallow container, and line with cheesecloth.


Place black cod, cover with cheesecloth.

Put marinade over cheesecloth.

All fish surfaces needs to be covered with marinade.

Cover, and refrigerate for several days.


Alternatively, on plastic wrap, spread  1 tbsp marinade, place black cod.

Cover all fish surfaces with 2 tbsp marinade, tightly wrap and freeze for up to one month.


When ready to eat (best after marinating for 3-5 days), remove marinade from fish surface (simply lift cheesecloth) and grill at 450 F for about 10-15 minutes.

If marinated fish is frozen, defrost in the fridge overnight and grill.

  • Each steak cut can be divided into four pieces.
  • Cheesecloth is not necessary, but it helps make fish easy to remove from marinade.
  • Fatty fish as well as scallops work great with the marinade.
  • Marinade can be used again a few times. When it becomes watery, heat on low heat and eliminate excess water, cool, and use for another round. After a few uses, aroma and flavor become weak.
  • One of the New Year's Day dishes.

No comments: