This savory and buttery miso Gindara is hands down the best marinated fish recipe on the planet! There is nothing that compares to the unique flavors that come out of this delightful and simple dish.
Long before well known restaurants such as Nobu started serving their famous miso Gindara, my grandma was making it in her kitchen and serving it to her family!
It was an easy dish to whip up consisting of only a few ingredients and therefore made often. Naturally, the recipe was passed down to my mother and then to me which by the way, my kids gobble!
So, I’m here today to share this family recipe with you! And, it just so happens that it’s low-carb/keto as well!
We start by mixing Awase Miso (AKA brown miso) and sake together to form a thick paste. Then we combine that with the fish in a ziplock bag making sure all parts of the fish are fully covered.
Just make sure you’re using Awase Miso and not white or red miso, as those will result in a paste too salty or too heavy in miso flavors.
Then we let it marinate in the refrigerator for 24-36 hours and simply bake for 8 minutes in the oven!
Accompany the fish with a side of veggies or topped over cauliflower rice to make this a complete low-carb/keto meal! Simple and easy!
Other than Gindara, Chilean sea bass works great for this dish! We actually make this more with Chilean sea bass as it’s more readily distributed here in the States.
The one thing to note about this marination is that it takes 24-36 hours (don’t go over 36 hours), so we recommend making a batch and after the fridge marination, throw it in the freezer and it’d hold for 2-3 months.
For this recipe, the special ingredients you will need are Awase Miso AKA Brown Miso and Japanese Sake. Note – White miso would be too salty for this marinade.
Here is the sake we normally use for reference. You can substitute the Japanese sake for Dry Sherry if needed.
You can purchase everything else on Amazon.
Now, let’s get started!
Prepping Time 5MMarination Time 24H
Cooking Time 8M
Total Time 24H8M
Net Carb/Piece ~2g
Servings 2 pieces
Ingredients
- 2 4oz Black Cod/Chilean Seabass Fillet
- 3 tbsp Awase Miso (AKA Brown Miso)
- 1 tbsp Japanese Sake
- 1/2 Stalk of Green Onion
Directions
1) Gather all the ingredients.
2) Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
3) In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 – 36 hours in a fridge and ideally flipping ziplock bag half way through. Note – if you’re planning to meal prep, freeze the ziplocks after the 24 – 36 hours marination period.
4) After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.
5) Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil. Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).
6) Finely slice green onions and set aside.
7) Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.
Hope you enjoy your low-carb/keto Miso Black Cod Gindara/Chilean Seabass!
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Miso Black Cod Gindara/Chilean Seabass
Ingredients
- 2 4 oz Fillet Black Cod/Chilean Seabass
- 3 tbsp Miso Awase AKA Brown Miso
- 1 tbsp Japanese Sake
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and place into a ziplock bag.
- In a small mixing bowl, combine Awase Miso and Japanese Sake. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 - 36 hours in a fridge and ideally flipping ziplock bag half way through. Note - if you're planning to meal prep, freeze the ziplocks after the 24 - 36 hours marination period.
- After marination, wash off excess marinade and pat black cod/Chilean seabass fillet with a paper towel.
- Place black cod/Chilean seabass fillet on a silicone baking mat or oiled sheet of aluminum foil. Transfer black cod/Chilean seabass fillet into the oven and cook at 425F for 8-10 minutes (until meat easily flakes off).
- Finely slice green onions and set aside.
- Once black cod/Chilean seabass is done, top with green onions and serve on optional bed of cauliflower rice.
Video
Nutrition
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Where did you use the sweetener? You mentioned it in the text.
Hello – was a mistake and thanks for letting us know!