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+ servings

Miso Fish (saikyo-yaki)

Prep Time 1 d
Cook Time 10 mins
Course dinner
Cuisine Japanese
Servings 2 people


Fish and Miso Marinade

  • 3 tbsp saikyo miso or white miso
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2 fillets cod or your choice of fish
  • sea salt to lightly cover fish

Side Dish

  • 1 bunch fresh asparagus
  • 1 pinch sea salt to season
  • 2 tbsp moromi miso


Marinade for Fish

  • Add the saikyo miso, sake, and mirin into a small glass pan.
  • Mix the ingredients together with a spoon until smooth.
  • Set the marinade aside.
  • Rinse the fish fillets with cold water.
  • Pat fillets dry with paper towel.
  • Lightly cover both sides of fillets with salt.
  • Add both fillets to the glass pan. Use a spoon or gently turn over the fish to cover both sides of fillets with the marinade.
  • Cover the pan with a lid and keep in the refrigerator overnight.

Grilling fish

  • Preheat fish grill at medium heat or oven (varies by cooking method).*
  • Lightly wipe off most of the miso marinade.
  • After your grill heats up for a few minutes, add fish to the center of the grill.
  • Once the top of the fish fillets begin to brown (3 - 4 min), turn over fillets using a wooden chopsticks or spatula.
  • Cook until the other side begins to brown (2 - 3 min).
  • With chopstick or fork, check to see that the inside of the fillets are fully cooked (white in color and not translucent).
  • Remove from stove and serve hot.

Asparagus with Moromi Miso

  • Trim off the ends of the asparagus.
  • Bring one inch of salted water to a boil in a large skillet.
  • Cook asparagus for 3-5 minutes, just until tender. It depends on the thickness of the spears. Test tenderness by poking with a fork.
  • Drain water.
  • With a spoon, spread the moromi miso into the middle of your plate.
  • Place asparagus spears on top of the miso with the tips all pointing one direction.
  • Season with sea salt.
  • Then, place your hot fillet of fish on the front portion of the moromi miso with one end overlapping the the asparagus.


*If you don't own a fish grill, follow these directions:
1) Preheat oven to 400°F.
2) Heat a cast iron or other oven-proof skillet over high heat on the stovetop.
3) Film the pan with a thin layer of oil.
4) Place the fillets skin-side-up on the pan and cook until the bottom begins to brown, about 2-3 minutes depending on the size of fillet.
4) Gently flip fillets with a spatula. Cook the other side until browned, 2 to 3 minutes. Transfer to the oven and bake for 4 to 10 minutes, until fish is opaque and flakes easily.
Keyword Asian, baked, fish, grilled, healthy, Japanese, marinade, miso, seafood
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