Japanese cuisine · Fish & Seafood

Saikyo Yaki (Miso-Marinated Fish)

Cod marinated for two days in sweet white miso with sake and mirin, then grilled to a gentle caramel-brown.

Ingredients · for 4 servings

• 4 cod fillets (about 150g each, or substitute halibut)
• 200g white saikyo miso (or substitute white miso paste)
• 4 tbsp mirin
• 4 tbsp sake
• 1 tbsp sugar
• 1 tbsp oil
• 1 lemon
• Salt

Instructions

1. Salt the fillets lightly, let sit for 20 min., then pat dry; plan two days ahead for the marinade.
2. Stir the miso, mirin, sake and sugar together until a thick, glossy, smooth paste forms.
3. Spread half the paste in a shallow dish, lay the fillets on top, cover completely with the remaining paste, and marinate in the fridge, covered, for 2 days.
4. Scrape off the marinade with the back of your hand, rinse the fillets briefly and pat them very dry – any clinging miso would burn immediately.
5. Preheat the oven's grill/broiler setting to 220°C, brush the tray with oil, and cook the fish for 8–10 min., until the surface is mottled caramel-brown and the flesh flakes easily.
6. Serve immediately with lemon wedges, while the surface is still glistening.