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Saikyo yaki
Hundreds of years old, this versatile marinade can be used for fish, poultry or beef.
Ingredients
4 fillets sea perch
1 cup saikyo miso
1 tbsp cooking sake
2 tbsp mirin
1 tbsp ginger, grated
½ clove garlic, grated
2 tbsp grapeseed oil
Preparation
Combine miso with sake and mirin.
Add ginger, garlic and drizzle in grapeseed oil.
Spoon a small amount of marinade into base of dish and spread.
Place 1 piece of fish in, flesh side down and cover with more marinade. Repeat with remaining fish.
Cover and refrigerate overnight.
Scrape off excess marinade and grill skin side up until brown.
Serve with pickled ginger.
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