If you’re craving a melt-in-your-mouth fish dish that’s simple yet impressive, my Soy Glazed Black Cod Gindara is the answer! This recipe brings the flavors of high-end restaurants right to your kitchen, with tender black cod cooked to perfection in a rich Japanese style soy glaze that’s full of depth! Ready in just 10 minutes, this dish will become your go-to for a quick, elegant meal that tastes just like the one you’d get at Nobu, but for a fraction of the price!
Why I Love This Recipe
I crafted this Soy Glazed Black Cod Gindara recipe to bring the restaurant-quality flavors of Nobu straight to your home kitchen in just 10 minutes! This dish features tender, buttery black cod, also known as sablefish or butterfish, cooked in a rich Japanese-style soy reduction. Using the same reduction technique found in my Japanese Style Braised Pork Belly and Soy Glazed Yellowtail dishes, this recipe infuses the fish with layers of savory, sweet, and buttery notes that melt in your mouth. Inspired by Nobu just like my Yellowtail Carpaccio, Miso Black Cod and Miso Salmon, it’s a beautifully balanced dish that’s simple yet full of flavor!
It’s perfect for anyone who loves high-quality, restaurant-worthy meals but wants the ease of preparing it at home—whether you’re a seasoned cook or just starting out! The best part? This recipe is easy enough to make in any kitchen, or even in a hotel room like I once did, and it’s guaranteed to impress anyone you serve it to. Trust me, you won’t want to miss making this—give it a try now!
Ingredients
Ingredients
- 1/2 lbs Black Cod – also known as sablefish, butterfish, or Gindara in Japanese. It can be found at fish markets or Asian grocery stores.
- 1 Inch Ginger – fresh sliced ginger, which helps infuse flavor into the sauce and neutralize any gaminess from the fish.
- 1/2 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Helps reduce the gaminess from the fish.
- 1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base for the glaze.
- 1/3 Cup Sweetener – use your preferred sweetener.
- 1/3 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 Stalk Green Onions – sliced, used for garnish.
- 2 Cups Steamed White Rice – freshly made steamed white rice. Can also use other rice like brown rice or jasmine rice if preferred.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
I acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of the soy glaze, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, ensure you Choose a Skillet That’s the Right Size for cooking the black cod. The skillet should be snug enough to allow the liquid to cover the fillets, but not so small that it squishes the fillets.
Step 1 In a skillet, add Japanese sake and bring it to a boil over high heat. Once boiling, add the dashi and sliced ginger, then bring it to a boil again.
Step 2 Reduce the heat to medium and add the black cod fillets. Partially cover the skillet and cook for 3 minutes.
Step 3 Next, add the sweetener and stir it into the liquid. Partially cover again and cook for another 3 minutes.
Step 4 Add the soy sauce and stir it into the liquid. Partially cover and cook for an additional 3 minutes.
🌡 Internal Temperature Check
For fish, the Safe Internal Temperature is 145°F, but it’s advisable to stop cooking at 140°F as the fish will continue to cook even after removed from heat. As long as the steps from this recipe are followed, you will reach the safe internal temperature without issues.
Step 5 Transfer the black cod to a serving plate. Increase the heat to medium-high and let the remaining sauce reduce for 2-3 minutes uncovered. Pour the glazed sauce over the fish and garnish with green onions and serve with rice.
🍲 Reduction Pro Tip
During this reduction process, Vigilance is Crucial, as it can easily lead to burning. Keep a close watch, and when you notice a darkened glaze, your glaze is done.
Recipe Variations
For a simple variation, you can easily swap the black cod with Japanese yellowtail to create a Soy Glazed Yellowtail version of this dish. Yellowtail has a firmer texture and a slightly stronger flavor than black cod, making it a great alternative while still absorbing the rich, savory glaze!
Pairing Recommendations
This dish is best served with freshly made rice and simple vegetable dishes like Japanese Cucumber Salad or Hiyashi Wakame. The crisp cucumber salad and savory wakame perfectly balance the rich fish. To complete the meal, add a bowl of Clam Miso Soup to enhance the flavors with its light, savory broth!
Frequently Asked Questions
What if I can’t find black cod?
If black cod is unavailable, you can substitute with Chilean sea bass, which have a similar texture.
How do I know when the fish is cooked?
The fish is done when it easily flakes with a fork and turns opaque throughout. Be careful not to overcook it, as it will dry out.
Can I make this dish ahead of time?
While this recipe is best served fresh, you can prepare the sauce in advance and store it in the fridge. Just reheat it and add the fish when ready to cook.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will last for 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Soy Glazed Black Cod Gindara
Ingredients
- 1/2 lbs Black Cod Fillet aka sablefish, butterfish, gindara. 2 pieces
- 1 Inch Ginger sliced
- 1/2 Cup Japanese Sake
- 1/3 Cup Dashi
- 1/3 Cup Sweetener
- 1/3 Cup Soy Sauce
- 1 Stalk Green Onions
- 2 Cup Rice or rice of choice
Instructions
- Gather all the ingredients.
- In a skillet, pour in the Japanese sake and bring it to a boil over high heat. Once it’s boiling, add the dashi and sliced ginger, and bring it to a boil again.
- Lower the heat to medium and add the black cod fillets. Cover the skillet partially and cook for 3 minutes.
- Next, stir in the sweetener, mix it into the liquid. Cover the skillet partially and cook for 3 minutes.
- Add the soy sauce and mix it into the sauce. Cover and cook for another 3 minutes.
- Once the cod is cooked, transfer it to a serving plate. Raise the heat to medium-high and allow the sauce to reduce for 2-3 minutes uncovered. Pour the reduced sauce over the black cod and finish with a sprinkle of green onions and serve with rice.
Nutrition
*Values Based Per Serving
