Saikyo Miso Glaze
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.
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