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1
Combine the saikyo-miso, mirin, and sake in a non-reactive bowl and whisk until fully homogeneous. The marinade should be pale, glossy, and fluid — no lumps of miso remain.
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2
Place the fillets in the marinade, turning to coat all surfaces thoroughly. Transfer to a sealed container and refrigerate for 3 days at minimum; up to 5 days for deeper enzymatic penetration. This is where the dish lives or dies: a marination of fewer than 2 full days will yield surface glazing only, not the miso-saturated, silky interior the preparation demands.
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3
Remove the fillets from the marinade. Using clean kitchen paper, wipe every trace of miso from all surfaces. No miso should remain visible on the fish — any residue will burn black within 2 minutes under grilling heat, before the fish cooks through.
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4
Grill or broil the fillets at moderate heat — the high sugar content of saikyo-miso demands controlled, not fierce, heat. Cook approximately 5–7 minutes per side for a 150 g fillet. The surface is ready to turn when it shows deep amber caramelisation (teri) across most of the flesh face — no black patches.
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5
The fish is done when the thickest part flakes cleanly under gentle pressure and the interior is white, silky, and yielding — not translucent. The high fat content of gindara means it retains moisture well; do not cook beyond this point.