Shifa Score

667

Gindara

Miso-glazed buttery black cod delight.

300

Calories

(kcal)

40

Glycemic

Index

18

Protein

(gms)

0

Fiber

(gms)

Classification

ENTREE

(620)

NON-VEG

(528)

JAPANESE

(119)

Description

Gindara, also known as black cod or sablefish, is celebrated for its rich, buttery texture and delicate flavor. This luxurious fish is a staple in Japanese cuisine, often glazed with miso, offering a silky, melt-in-your-mouth experience. Its high oil content ensures succulence, making it an elegant choice for gourmet dishes.

Recipe

Ingredients:

Gindara (black cod)

4

Fillets

White miso paste

3

Tablespoons

Sake

3

Tablespoons

Mirin

3

Tablespoons

Sugar

2

Tablespoons

Soy sauce

1

Tablespoon

Preparation steps:

1. Preheat oven to 200°C (390°F).

2. In a bowl, mix 3 tablespoons of white miso, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 tablespoon of sugar until smooth.

3. Marinate 600 grams of black cod fillets in the mixture for at least 2 hours, preferably overnight.

4. Remove excess marinade and place fillets on a baking sheet lined with parchment paper.

5. Bake for 10-15 minutes, or until fish is cooked through and flakes easily.

6. Optionally, broil for 1-2 minutes for a caramelized finish.

7. Serve with steamed rice and pickled vegetables.

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Shifa Score

667

Gindara

300

(kcal)

40

Index

18

(gms)

0

(gms)

Classification

ENTREE

NON-VEG

JAPANESE

Description

Recipe

Ingredients:

Preparation steps:

1. Preheat oven to 200°C (390°F).

2. In a bowl, mix 3 tablespoons of white miso, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 tablespoon of sugar until smooth.

3. Marinate 600 grams of black cod fillets in the mixture for at least 2 hours, preferably overnight.

4. Remove excess marinade and place fillets on a baking sheet lined with parchment paper.

5. Bake for 10-15 minutes, or until fish is cooked through and flakes easily.

6. Optionally, broil for 1-2 minutes for a caramelized finish.

7. Serve with steamed rice and pickled vegetables.

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Comments: