Miso-Marinated Fish (Saikyo Yaki): Flavor-Packed Seafood

Saikyo Yaki Directions

• Select Quality Fish
  Choose 2 fresh mackerel fillets (about 150g each) with firm flesh and bright skin. Pat completely dry with paper towels. For best results, ask your fishmonger to remove the pin bones, but leave the skin intact as it helps hold the delicate flesh together during cooking.
• Create Traditional Marinade
  In a small bowl, combine 3 tablespoons white miso paste (Saikyo miso preferred), 2 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon sugar. Mix thoroughly until completely smooth with no lumps. The sweet-savory balance of this marinade is the hallmark of Saikyo-yaki dishes.
• Marinate With Care
  Spread a large piece of plastic wrap on a work surface. Place fillets skin-side down and coat both sides thoroughly with the miso mixture, applying a slightly thicker layer to the flesh side. Wrap each fillet separately in plastic wrap, pressing gently to ensure complete contact between fish and marinade.
• Allow Proper Marination
  Time Refrigerate the wrapped fillets for at least 24 hours, preferably 2-3 days. This extended marination allows the enzymes in the miso to tenderize the fish while the flavors fully penetrate the flesh. The salt and sugar in the marinade also help preserve the fish during this time.
• Prepare For Cooking
  Preheat oven to 200°C (400°F). Remove fish from refrigerator and gently wipe off excess marinade with paper towels. A thin layer should remain, but removing the bulk prevents burning and excessive saltiness.
• Cook To Perfection
  Place fillets skin-side down on a lightly oiled baking sheet or in a broiler-safe dish. Bake for 10-12 minutes until the fish is opaque and flakes easily with a fork. For additional color, broil for the final 1-2 minutes until the surface develops a light golden caramelization.
• Serve With Traditional Accompaniments
  Plate immediately with a small mound of grated daikon radish and a wedge of lemon. The bright acidity of these accompaniments perfectly balances the rich, sweet flavor of the fish. Traditional Japanese meals would include steamed rice, miso soup, and pickled vegetables as side dishes.