A traditional Saikyo-style grilled fish recipe.
Unlike the traditional recipe which requires a large amount of miso to marinate the fish, this version uses the perfect ratio of miso and other seasonings to minimize waste while maintaining the classic authentic flavor.
This recipe has been perfected over many years—highly recommended!
30 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 fish fillets (cod, salmon, black cod, or sea bass)
- 1/2 tbsp. salt
- A little vegetable oil
- A3/4 cup water
- A8 tbsp. sake
- B8 tbsp. Saikyo miso
- B2 tsp. sake
- B2 tsp. mirin
- B1 tsp. sugar
INSTRUCTIONS
- 1
Sprinkle salt evenly on both sides of the fish fillets. Place on a tray, cover with plastic wrap, and refrigerate for 1 hour.
- 2
Rinse the fish gently in water (not listed in ingredients). In a tray, combine A (¾ c. water and ½ c. sake) and lightly wash the surface of the fish with the mixture to remove any scales and fishiness.Pat dry with paper towels.
- 3
In a small bowl, mix together B (miso, sake, mirin, and sugar) to make the miso marinade.
- 4
Lay a sheet of plastic wrap flat, place a fish fillet on top, and coat both sides with the miso mixture. Wrap tightly. Repeat with all fillets.
- 5
Place wrapped fillets into a resealable plastic bag and refrigerate for at least 1 day, preferably 2 days. (At this stage, the marinated fish can also be frozen for later use.)
- 6
When ready to cook, gently wipe off the excess miso with a paper towel. Brush the skin lightly with vegetable oil.
- 7
Line a frying pan with non-stick foil and place the fillets skin-side down. Cook over low heat until you hear a sizzling sound. Grill for about 6 minutes, or until the skin is golden brown.
- 8
Flip the fish, fold the foil edges inward to cover the fish and create a steaming pouch, and cook for about 4 minutes, adjusting as needed until cooked through.
RecipeID
488
Tips & Notes
・Saikyo miso: This recipe uses miso with a 4.9% salt content.
・Fish options: Works well with cod, black cod, red snapper, salmon, or Spanish mackerel.
・Cleaning with A: Using sake mixed with water helps preserve flavor better than water alone.
・Cooking methods: Can also be cooked in a fish grill or toaster oven. Keep the heat low. Cooking time may vary depending on fillet thickness—about 10 minutes total is standard.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."