Spanish Mackerel ‘Saikyo Yaki’

Name: Spanish Mackerel ‘Saikyo Yaki’
Yield: 4 servings
Cuisine: British
Ingredients: 4 fillets OR cutlets Spanish Mackerel; Salt; 4 tablespoons White Miso (light coloured miso); 2 tablespoons Mirin; 2 tablespoons Sake (Rice Wine); 1 tablespoon Sugar; 1 teaspoon grated Ginger *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Saikyo Yaki’ (西京焼き) is the dish of grilled miso-marinated Fish, Tofu OR sometimes Poultry. ‘Saikyo’ in Japanese means ’Western City’ which is Kyoto, the capital of Japan hundreds of years ago. ‘Saikyo Miso’ is mild and pale coloured miso originated in Kyoto, and it is the main ingredient of this very old marinade. The traditional ‘Saikyo Yaki’ recipes include just Saikyo Miso, Mirin and Sake (Rice Wine), but I like to add some Sugar for extra sweetness and grated Ginger especially for marinating fish. I often use Spanish Mackerel OR Yellowtail for this dish, but you can use any fish. Oily fish are recommended.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4fillets OR cutlets Spanish Mackerel
Salt
Miso Marinade
4 tablespoonsWhite Miso (light coloured miso)
2 tablespoonsMirin
2 tablespoonsSake (Rice Wine)
1 tablespoonSugar
1 teaspoongrated Ginger *optional

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Steps

1

Sprinkle some Salt over the fish, set aside for 10 minutes, then pat dry with paper towel.
2

Make the Marinade mixing all ingredients. Cover the fish with the Marinade, place them in a container, and leave in the fridge overnight OR for several hours.
3

Remove the Marinade as the Miso Marinade is easy to burn. Grill the fish until cooked through and nicely browned. Cooking time varies depending on the size of the fish and cooking methods. I used Toaster Oven. You can use Griller, Fish Griller OR Frying Pan.