White Miso Marinated Fish (Saikyo Zuke)
Updated: May 13, 2022
This traditional dish is on a menu for many well-known restaurants around the world, and you can make this at home easily with 4 ingredients!
Ingredients : for 4
Filet of fish such as black cod* (see note below) 4 fillets
Sake (or Japanese cooking wine) 1 tablespoon
White miso** 4 tablespoons
Mirin 1 tablespoon
Set the oven to 350F. Prepare a baking sheet with a parchment paper or tin foil.
In a small bowl, mix sake, miso and mirin. Place the fish fillets on a tray or plate and coat them with miso mix on both sides. Keep it refrigerated for at least half an hour (or up to an overnight).
Scrape the miso off the fish with a kitchen paper or spatula (miso on the fillets causes to burn the fish). Place them on to a baking sheet.
Bake them for 10 - 12 minuets. Try not to overcook the fish. Serve immediately.
Alternatively, you can cook this on a stove top with a frying pan or iron skillet. If you use a frying pan, place a parchment paper or tin foil to prevent the fish from sticking to the pan (make sure to cut the parchment paper small enough to stay within the pan; otherwise it may catch on fire!). Turn the heat for medium low and grill the fish for 3-4 minuets on each side (just enough to see its color started to brown).
*White fish such as black cod, red snapper, tooth fish, or Spanish mackerel are very suitable for this dish. You can also use Salmon.
** For this dish, white miso is used, instead of red miso. Look for a lighter colored miso with this character: “白.”
Watch how to make this dish (plus Miso-Orange Glazed Sweet Potato) below: