Delicious Miso Grilled Gindara and Charsiu Recipe

Gindara Saikyo Yaki, or grilled miso marinated black cod is one of those luxurious and elegant dishes which you can so easily make at home. You don’t need any special grill or big fire and the marinade is made from only four ingredients. The key to the dish, is the fish itself. Although the marinade can be used on any white, oily fish, it really works best on gindara aka black sablefish.

This fish used to be only available to Japanese restaurants, but now you can easily order sustainably farmed Canadian gindara online! The marinade can also be used to make a Japanese style charsiu just by substituting the fish with Canadian pork belly!

Ingredients:
Gindara 1 fillet (250g) - https://bit.ly/DTFGindara
Pork belly 1 slice (1 inch) (250g) - https://bit.ly/HubersPork

Marinade:
Shiro Miso (White Miso) 1/2 cup
Sugar 1/2 cup
Mirin 1 Tbsp
Sake 1 Tbsp
Water 1/4 cup

Method
1. Mix all the ingredients for the marinade in a pot and bring to a simmer. Leave to cool completely.
2. Poke holes on both sides of the pork belly
3. Lightly salt both gindara and pork belly and leave to rest for about 30 mins
4. Wash off salt from gindara with sake, pat dry and slice into 3 or 4 pieces about 1.5 inch wide.
5. Place gindara and pork belly in separate plastic bags and add 1/2 the marinade to each bag. Marinade in fridge overnight.
6. Preheat oven to 220C.
7. Line a baking tray with foil. Lightly oil the foil and place gindara on the tray.
8. Repeat with pork belly.
9. Place in oven for 15mins.
10. Once the skin of the fish is blackened, remove the tray and lower the temperature to 160C.
11. Flip the pork belly, brush on more miso marinade and continue to cook for another 5-10 mins till nicely charred.

Read more about Canadian Pork and Seafood here - https://bit.ly/ieatCanadaPorkSeafood

Happy Cooking!

This post is made possible by High Commission of Canada with Pork Belly from @hubersbutchery and Gindara from @dishthefishsg

#gindara #charsiu #simplerecipes

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