Saikyo Yaki Black Cod: A Delicious Taste of Japan
If you love Japanese food, then you’ve got to try Saikyo Yaki Black Cod. This dish features juicy black cod marinated in a sweet and savory miso sauce, then grilled to perfection.
What’s Saikyo Yaki Black Cod?
Saikyo Yaki is a classic Japanese way of cooking fish, where it’s marinated in a sweet white miso paste called Saikyo miso. Black cod, also known as sablefish, is the best fish for this dish because of its rich, buttery texture and how well it soaks up flavors.
The Marination Magic
The real magic of Saikyo Yaki Black Cod is in the marinade. A mix of white miso paste, sake, mirin, and sugar creates an amazing flavor combo. Letting the fish marinate for 24 to 48 hours means the flavors get right into the fish, making every bite delicious.
Cooking and Serving
Grilling the marinated black cod brings out its natural oils, giving it a crispy, caramelized outside while keeping the inside moist and flaky. It’s usually served with a wedge of lemon and some pickled veggies or steamed rice. The mix of sweet, savory fish with tangy lemon and crunchy pickles is just awesome.
Why You’ll Love It
Saikyo Yaki Black Cod isn’t just tasty—it’s also a super impressive dish that’s easy to make. It’s perfect for special occasions or when you want to treat yourself to something special. Plus, you don’t need any hard-to-find ingredients to make it.
Try it out!
Saikyo Yaki Black Cod is a fantastic way to enjoy the rich flavors of Japanese cooking. Its sweet and savory marinade combined with the buttery texture of black cod makes it a dish that’s sure to impress. Whether you’re an experienced cook or just starting out, this recipe is simple to follow and results in a truly special meal. Give it a try and bring a taste of Japan into your kitchen! You won’t regret it!
Instructions
- In a small bowl, mix the miso, sake, mirin, and sugar. Mix until all the sugar is fully dissolved.
- Place the black cod fillets in a resealable plastic bag or a shallow dish.
- Pour the miso marinade over the fish, ensuring each piece is well-coated.
- Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 24 hours, preferably 48 hours, to let the flavors fully penetrate the fish.
6. Take the fillets out of the fridge 30 minutes before you’re ready to cook.
7. Place the fillets on the pan, skin-side down if they have skin. Cook for about 3-4 minutes per side, or until the fish is golden brown and slightly caramelized. Be careful not to overcook, as black cod is delicate and cooks quickly.
Saikyo Yaki (Japanese Miso Black Cod)
Ingredients
- 2 fillets (6oz) black cod
- 1/4 cup white miso
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1/4 cup shio koji (optional)
Instructions
Marinade the black cod
- In a small bowl, mix the miso, sake, mirin and sugar. Mix until smooth and the sugar is fully dissolved.
- Place the black cod fillets in a shallow dish. Optionally, rub the shio koji over the two fillets.
- Pour the miso mixture ocer the cod, ensuring both fillets are coated.
- Leave covered in the fridge overnight, or at least a few hours before cooking.
Cook the cod
- 30 minutes before you want to cook the cod, remove from the fridge.
- Preheat your pan on medium-high heat.
- Gently wipe off the marinade with a paper towel. Too much marinade will burn during grilling.
- Place the fillets on the pan, skin-side down. Cook for about 3-4 minutes per side, depending on the thickness of the fillet. The skin should be golden brown and slightly caramelized. Black cod should be delicate, be careful not to overcook!
- Serve the black cod with a slice of lemon or grated daikon.
