Saikyo Miso Baked Fish

About This Recipe

Saikyo yaki, or miso-marinated grilled fish, is a Kyoto specialty built on saikyo miso -- a pale, notably sweet white miso -- used to marinate mild fish like black cod, salmon, or sea bream before grilling. This home version bakes or broils the fish instead of grilling over charcoal, but keeps the essential technique: a multi-day miso marinade that both seasons and lightly cures the fish, followed by high, quick heat that caramelizes the sugars in the miso into a deeply burnished crust. The technique requires wiping excess miso off the fish before cooking, since miso burns quickly under a broiler; a light film left on the surface is enough to caramelize beautifully while the marinade's sugars work their magic from the inside. Traditionally the fish marinates 2-3 days, giving the flesh time to firm slightly and take on a deep umami sweetness that plain seasoning can't replicate. Served with steamed rice and a bowl of miso soup, saikyo yaki is considered one of the more refined preparations in home-style Japanese cooking -- simple in ingredients, but reliant entirely on time and technique for its result.

Ingredients

Serves 2

• 2 filletsblack cod or salmon(about 150g each)
• 5 tbspwhite miso (saikyo miso preferred)
• 3 tbspmirin
• 2 tbspsake
• 2 tbspsugar
• 1 tspsalt
• 1 tspneutral oil(for the broiler pan)
• 1 tsppickled ginger(for serving)

Instructions

1. 1

   Salt the fish

   Lightly salt the fish fillets and let sit 15 minutes, then pat dry -- this draws out excess moisture so the marinade penetrates better.

2. 2

   Make the marinade

   Whisk miso, mirin, sake, and sugar together in a bowl until smooth.

3. 3

   Marinate

   Coat the fish fully in the miso mixture, place in a container or zip-top bag, and refrigerate at least 8 hours, ideally 2-3 days for the traditional deep flavor.

4. 4

   Wipe off excess miso

   Remove fish from the marinade and gently wipe off most of the miso with a paper towel or your fingers -- leaving a thick layer will burn under the broiler.

5. 5

   Broil

   Line a broiler pan with foil, oil lightly, and broil the fish 4-5 inches from the heat for 6-8 minutes, watching closely, until the surface is caramelized and deep golden-brown and the fish flakes easily.

6. 6

   Serve

   Serve immediately with steamed rice and pickled ginger.

Variations

• •

  Use salmon or sea bream instead of black cod for a more accessible, budget-friendly version.

• •

  Pan-sear instead of broiling: sear over medium-low heat in a nonstick pan, covered, for 4 minutes per side.

• •

  Add a teaspoon of grated ginger to the marinade for extra brightness.

Storage

Unmarinated or freshly marinated fish keeps refrigerated up to 3 days before cooking. Cooked fish is best eaten fresh, but leftovers keep 1-2 days refrigerated; reheat gently in a low oven to avoid drying it out.

Frequently Asked Questions