Saikyo Yaki (White Miso Marinated Grilled Fish)
If you are looking for a delicious way to enjoy fish with deep, umami-rich flavor, Saikyo Yaki is an excellent choice. The delicate sweetness and umami of white miso enhance the fish's natural flavor, creating a perfectly balanced dish with a caramelized exterior while remaining tender, moist, and flavorful throughout.
Print Recipe
Pin Recipe
Servings: 2
Ingredients
- 2 fish fillets (Japanese-style thickness, about ⅗-1 inch/ 1.5-2.5 cm thick; salmon, Spanish mackerel, black cod, yellowtail, and flounder are popular choices in Japan)
- ½ tsp salt (to reduce the fishy smell)
- 3 Tbsp saikyo white miso or regular white miso
- ½ Tbsp sake
- ½ Tbsp mirin
- ¾ tsp sugar (If using regular white miso, increase the amount by about 25-75%, depending on how salty your miso is.)
Instructions
- Sprinkle salt over the fish fillets and let them sit for about 15-30 minutes to draw out excess moisture and reduce any fishy smell. Then, pat the fillets dry.
- In a small bowl, combine saikyo miso (or regular white miso), sake, mirin, and sugar, and mix well until smooth. Evenly spread the miso marinade over both sides of the fillets, then place them in a zip-top bag. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator for 24-48 hours to allow the flavors to infuse.
- Remove the fillets from the bag and thoroughly wipe off any excess miso marinade.
- Heat oil in a pan over low heat. Once the pan is hot, add the fish skin-side down and cook gently for about 4-6 minutes per side (depending on the thickness of the fillets and the type of pan used), until cooked through, taking care not to let the miso burn.
Notes
- The dish will keep in the refrigerator for up to 2 days.
Nutrition
Calories: 165.59kcal Carbohydrates: 10.86g Protein: 23.39g Fat: 3.26g Saturated Fat: 0.85g Polyunsaturated Fat: 1.11g Monounsaturated Fat: 0.79g Cholesterol: 50mg Sodium: 1656.15mg Potassium: 357.04mg Fiber: 1.4g Sugar: 4.64g Vitamin A: 22.5IU Calcium: 25.24mg Iron: 1.21mg
Enjoyed this recipe?I'd really appreciate it if you shared it with your friends and family!
