JANUARY 2023 (vol. 183)
Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese Spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice 🙂
Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.
Difficulty: Easy
Time: overnight
Number of servings: 4 servings
Ingredients (2 servings)
4 fish fillets (black cod, salmon, sea bass, Japanese Spanish mackerel, etc…)
Salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
Oven: 220C (428F) for about 15 min
Toaster oven: 1000w for about 8 min
*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.
Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix “A” very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don’t overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don’t have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn’t use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.
