Miso Marinated and Grilled Fish | Saikyo Yaki

Saikyo Miso originated in Kyoto — a city that has been a center of politics, economics, and culture for over a thousand years. (Saikyo means “west city,” the former name for Kyoto.) Saikyo Miso is known for its sweetness due to its low sodium content and beautiful light beige color. The fermentation period for this miso is relatively short, which contributes to the color and the buttery, smooth consistency. Fish fillets are marinated in sweet miso for at least 2-3 days before grilling. My favorite choices are halibut, black cod, and pompano. Make sure your fish fillets or steaks are thick enough to marinate them for a few days.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the fish with some salt and wrap it in a cheesecloth or paper towel.

Step 2

In a bowl, combine miso, mirin, and sake to make miso marinade — miso doko or saikyozuke (西京漬け).

Step 3

Spread some of the marinade on the bottom of the nonreactive container. Place a layer of fish and cover with more miso doko.

Step 4

Cover the container with a lid and keep it in a refrigerator for 3-5 days.

Step 5

Preheat the grill or oven to 200C/400F. Prepare some mirin in a bowl and a brush for glazing. Unwrap the paper towels with marinade and discard them.

Step 6

Place the fish fillets on a roasting rack. Brush them with mirin and bake until cooked and the edges caramelized.

Step 7

Serve with rice or soba.

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