The broiler does most of the work in this iconic, surprisingly hands-off fish dish from the acclaimed Japanese chef Nobu Matsuhisa.
restaurant fame, has been making this iconic fish dish for three decades and counting. Known as gindara saikyoyaki, it’s a great example of the centuries-long Japanese method of preserving fish by pickling and curing.
“My recipe has never changed in the last 30 years,” he recently told SAVEUR. “But since then, I’ve traveled all over the world and I’ve seen miso black cod everywhere—South Africa, Australia, the Middle East—and not only at Japanese restaurants. It makes me happy to think one of my signature dishes inspired the world.” Matsuhisa’s timeless recipe calls for steeping rich, buttery black cod, also known as sablefish, in a savory-sweet, umami-packed marinade of shiro miso, sugar, mirin, and sake, then broiling the fillets until caramelized and golden. While farmed versions of black cod are increasingly available, we suggest seeking out wild-caught fillets fromIn a medium pot over medium heat, bring 2 inches of water to a simmer. In a medium heatproof bowl, stir together the miso, sugar, mirin, and sake until smooth. Place the bowl over the pot and cook,Pour half of the miso marinade into a shallow dish and add the cod, then pour the remaining marinade on top. Cover and refrigerate for 2–3 days.Remove the cod from the marinade, arrange on a baking sheet, and broil until caramelized on top, about 10 minutes. Turn the cod over and continue broiling until it flakes easily, about 3 minutes more. In a medium pot over medium heat, bring 2 inches of water to a simmer. In a medium heatproof bowl, stir together the miso, sugar, mirin, and sake until smooth. Place the bowl over the pot and cook,Pour half of the miso marinade into a shallow dish and add the cod, then pour the remaining marinade on top. Cover and refrigerate for 2–3 days.Remove the cod from the marinade, arrange on a baking sheet, and broil until caramelized on top, about 10 minutes. Turn the cod over and continue broiling until it flakes easily, about 3 minutes more. “My recipe has never changed in the last 30 years,” he recently told SAVEUR. “But since then, I’ve traveled all over the world and I’ve seen miso black cod everywhere—South Africa, Australia, the Middle East—and not only at Japanese restaurants. It makes me happy to think one of my signature dishes inspired the world.” Matsuhisa’s timeless recipe calls for steeping rich, buttery black cod, also known as sablefish, in a savory-sweet, umami-packed marinade of shiro miso, sugar, mirin, and sake, then broiling the fillets until caramelized and golden. While farmed versions of black cod are increasingly available, we suggest seeking out wild-caught fillets fromIn a medium pot over medium heat, bring 2 inches of water to a simmer. In a medium heatproof bowl, stir together the miso, sugar, mirin, and sake until smooth. Place the bowl over the pot and cook,Pour half of the miso marinade into a shallow dish and add the cod, then pour the remaining marinade on top. Cover and refrigerate for 2–3 days.Remove the cod from the marinade, arrange on a baking sheet, and broil until caramelized on top, about 10 minutes. Turn the cod over and continue broiling until it flakes easily, about 3 minutes more. In a medium pot over medium heat, bring 2 inches of water to a simmer. In a medium heatproof bowl, stir together the miso, sugar, mirin, and sake until smooth. Place the bowl over the pot and cook,Pour half of the miso marinade into a shallow dish and add the cod, then pour the remaining marinade on top. Cover and refrigerate for 2–3 days.Remove the cod from the marinade, arrange on a baking sheet, and broil until caramelized on top, about 10 minutes. Turn the cod over and continue broiling until it flakes easily, about 3 minutes more.
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