Uploaded July 2023 | Updated September 2026, 5 hours ago
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Commonly found on Japanese restaurant menus as “black cod”, this dish usually is gindara (sablefish) marinated in sweet white miso (saikyo miso) and sake. However, the marinade can be used enjoyably on just about any fish. Here, we use it on amberjack cheeks (hamati kama). The marinade is simple to make but some care must be taken to ensure that the marinated fish will be safe to eat. In particular, it is important to use actual sake or some other form of alcohol.
Since we don’t usually keep saikyo miso, we chose to sweeten some regular white miso with a bit of maple syrup, as seemed appropriate for a Canadian adaptation of this recipe. We found the result to be quite delicious and indeed comparable with anything we’d had while dining out.
The finished fish might be garnished with green onion and ginger relish, or perhaps with micrograted or very thinly sliced radish. We had it atop rice with some wilted greens dressed with gomaae, the sweet/tangy sesame dressing.
Makes enough for 5 or 6 pieces of fish.
Equipment:
• large mixing bowl
• sealing container or large bag for refrigerating marinating fish
• large nonreactive platter or tray
• lined sheet pan or other baking pan
Ingredients:
4-6 pieces fish such as hamati kama, or filets of gindara
6 Tbsp white miso
1 Tbsp maple syrup if not using saikyo miso
3 Tbsp sake
3 Tbsp mirin
Procedure:
1. Salt the fish liberally and allow it to stand at least 30 min, to draw out excess moisture and decrease sliminess.
2. While the fish is standing with salt, mix the marinate in the large mixing bowl.
3. Rinse the fish only with sake, using a thin stream to remove the salt. Pat the fish dry with a cloth or paper towel.
4. Carefully toss the pieces of fish in the marinade, or possibly combine marinate and fish in the zipper bag, but either way ensure that the marinade gets all over each piece of fish.
5. Marinate the fish under refrigeration for 8 hours or overnight.
6. When it is time to cook the fish, preheat the oven to 400F
7. Slick off all the excess marinade possible. Do not rinse the fish.
8. Clean off, then wrap and freeze any marinated fish that won’t be cooked.
9. Bake the fish on a silicone or parchment lined pan for ~20 min in the center of a 400F oven.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Commonly found on Japanese restaurant menus as “black cod”, this dish usually is gindara (sablefish) marinated in sweet white miso (saikyo miso) and sake. However, the marinade can be used enjoyably on just about any fish. Here, we use it on amberjack cheeks (hamati kama). The marinade is simple to make but some care must be taken to ensure that the marinated fish will be safe to eat. In particular, it is important to use actual sake or some other form of alcohol.
Since we don’t usually keep saikyo miso, we chose to sweeten some regular white miso with a bit of maple syrup, as seemed appropriate for a Canadian adaptation of this recipe. We found the result to be quite delicious and indeed comparable with anything we’d had while dining out.
The finished fish might be garnished with green onion and ginger relish, or perhaps with micrograted or very thinly sliced radish. We had it atop rice with some wilted greens dressed with gomaae, the sweet/tangy sesame dressing.
Makes enough for 5 or 6 pieces of fish.
Equipment:
• large mixing bowl
• sealing container or large bag for refrigerating marinating fish
• large nonreactive platter or tray
• lined sheet pan or other baking pan
Ingredients:
4-6 pieces fish such as hamati kama, or filets of gindara
6 Tbsp white miso
1 Tbsp maple syrup if not using saikyo miso
3 Tbsp sake
3 Tbsp mirin
Procedure:
1. Salt the fish liberally and allow it to stand at least 30 min, to draw out excess moisture and decrease sliminess.
2. While the fish is standing with salt, mix the marinate in the large mixing bowl.
3. Rinse the fish only with sake, using a thin stream to remove the salt. Pat the fish dry with a cloth or paper towel.
4. Carefully toss the pieces of fish in the marinade, or possibly combine marinate and fish in the zipper bag, but either way ensure that the marinade gets all over each piece of fish.
5. Marinate the fish under refrigeration for 8 hours or overnight.
6. When it is time to cook the fish, preheat the oven to 400F
7. Slick off all the excess marinade possible. Do not rinse the fish.
8. Clean off, then wrap and freeze any marinated fish that won’t be cooked.
9. Bake the fish on a silicone or parchment lined pan for ~20 min in the center of a 400F oven.
Music: bensound.com/royalty-free-music
