Saikyo Miso Glaze

April 16, 2021

Saikyo Miso Glaze - kvalifood.com

A sweet miso marinade from Kyoto used primarily for fish. The fish is coated in the marinade and refrigerated for 1-3 days, then wiped clean and cooked. The miso burns easily, so all excess must be removed before cooking.

Makes enough for 4 fish fillets

Ingredients

150 g Saikyo miso (or white/shiro miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 tbsp sugar (use 2 tbsp if substituting regular white miso for Saikyo)

Directions

Combine the miso, sake, mirin, and sugar in a bowl. Mix until completely smooth and the sugar is dissolved.

Spread a thin layer of marinade on the bottom of a container. Lay the fish on top. Cover the fillets completely with the remaining marinade. Press plastic wrap directly onto the surface.

Refrigerate for 2 days (minimum overnight, maximum 3 days).

Remove from the fridge 15-20 minutes before cooking. Wipe off all marinade with paper towels or a spatula.

Pan method: line a frying pan with parchment paper. Place fish skin-side down over low-medium heat. Cover and cook 5-6 minutes until golden. Flip and cook 3-4 minutes more.

Oven method: preheat to 200 C. Place fish skin-side up on a parchment-lined baking sheet. Bake 15-20 minutes until golden and lightly blistered.

Notes

Salt the fish and refrigerate for 30 minutes before marinating to draw out moisture and reduce fishiness.
The marinade can be stored refrigerated for 4 weeks before use. It can be reused 2-3 times.
Saikyo miso is sweeter and lower in salt (ca. 5%) than regular white miso (ca. 12%).
Best with high-fat fish: black cod (sablefish), salmon, Spanish mackerel, sea bream.