The sharpness of the miso and sweetness of the mirin work wonderfully to cut the fish’s fattiness. The traditional saikyo yaki recipes include just three ingredients: Saikyo miso, mirin, and sake. This specific cooking method is named saikyo because the recipe utilizes saikyo miso (sweet white miso) originated from the Kyoto area. Saikyo in Japanese refers to “West City”, which is the former name for Kyoto.

In Japan, we refer this marinade as saikyozuke (西京漬け), and once it’s grilled, it’s saikyo yaki (西京焼き). Traditionally, the fish fillet is soaked in the marinade for up to 5-7 days. To enjoy the succulent texture, we prepare the fish by marinating it in sweet miso for at least 2-3 days until the sweet & salty flavor is completely absorbed before it is cooked. Prep-friendly! After marination, you can individually wrap the fish and store it in a freezer bag for up to 2-3 weeks. When ready to cook, just defrost it in the fridge.While the marination requires a minimum of 2 days, the actual prep time takes only 10 mins and the cook time in the oven 20 mins. I also provided substitutes (see my Recipe Card) on how to prepare the recipe using other types of fish. It requires only a few simple ingredients.

Alaska cod fillet online