Easy Gindara Fish Recipe: A Japanese Delicacy

ByEmma

Gindara, or black cod (also known as sablefish), is renowned in Japanese cuisine for its rich, buttery texture and delicate flavour. One of the most celebrated preparations is Gindara Saikyoyaki, where the fish is marinated in a sweet white miso paste and then grilled to perfection. This dish is a staple in Kyoto’s culinary tradition and has gained international acclaim, notably through restaurants like Nobu.

Contents

🐟 What Is Gindara?

Gindara (銀鱈) refers to black cod, a deep-sea fish prized for its high fat content and tender flesh. In Japan, it’s often prepared using the Saikyoyaki method, which involves marinating the fish in a sweet white miso paste known as saikyo miso (西京味噌). This technique imparts a subtle sweetness and umami to the fish, making it a luxurious dish.

🍽️ Ingredients

👩‍🍳 Preparation Steps

1. Salt the Fish

Sprinkle the kosher salt evenly over the gindara fillets. Let them sit for 30 minutes. This process draws out excess moisture and helps reduce any fishy odour.

2. Prepare the Marinade

In a saucepan, combine the saikyo miso, mirin, sake, and sugar (if using). Gently heat the mixture over low heat, stirring until the sugar dissolves and the ingredients are well blended. Allow the marinade to cool to room temperature.

3. Marinate the Fish

Rinse the salted fillets under cold water to remove excess salt. Pat them dry with paper towels. Place the fillets in a shallow dish and pour the cooled marinade over them, ensuring each piece is well-coated. Cover and refrigerate for 2–3 days to allow the flavours to meld.

4. Cook the Fish

Preheat your oven to 200°C (390°F). Remove the fillets from the marinade, gently wiping off any excess. Place them on a baking sheet lined with parchment paper, skin-side up. Bake for 15–20 minutes, or until the surface is golden brown and the fish flakes easily with a fork.

🍷 Serving Suggestions

Gindara Saikyoyaki is best enjoyed with steamed white rice and a side of pickled vegetables. For an authentic Japanese meal, consider pairing it with miso soup and sautéed greens. The dish’s rich flavours complement a light, crisp white wine or a chilled glass of sake.

💡 Pro Tips

  • Marination Time: For optimal flavour, marinate the fish for 2–3 days. However, if you’re short on time, marinating for a few hours can still yield delicious results.
  • Alternative Fish: If gindara is unavailable, you can substitute with other firm, oily fish like sablefish or sea bass.
  • Grilling Option: For a smoky flavour, grill the marinated fillets over medium heat until cooked through, basting occasionally with the marinade.

🧊 Storage Tips

  • Uncooked Fish: After marinating, the fillets can be individually wrapped and frozen for up to 2–3 weeks. Thaw in the refrigerator before cooking.
  • Cooked Fish: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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