Gindara no shogajoyu-yaki / grilled black cod marinated in ginger soy sauce

Ginger-infused soy sauce marinade imparts a toasty note to black cod.

<Ingredients>

Handful black cod (300 g black cod tips in photo; enough for 3-4 people; scaled)

For ginger soy sauce marinade
1 & 1/2 tbsp soy sauce
1 tbsp sake
1/2 tbsp mirin
1 knob ginger


<Directions>
1.

Grate ginger.

Place black cod in a dish, and marinate with soy sauce, sake, mirin and grated ginger for several hours to overnight.
Flip at least once while marinating.

2.

Grill at 450 F/230 C until top is slightly brown and crispy, about 20 minutes.

<Notes>

• Because of its high fat content, black cod takes a long time to absorb the marinade flavor. Fish for grilling is best when fresh, so marinate your fish as soon as you purchase it.
• If you are pressed for time, marinating the black cod for one hour is probably long enough if you brush the fish with marinade while grilling to add flavor.
• Pair with oil-free dishes to prevent your mouth and stomach from getting “overgreased.”