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Saikyo miso cod

by | Sep 15, 2023 | Recipes | 0 comments

GINDARA 銀ダラ SAIKYO YAKI 西京焼き

Grilled black cod with saikyo miso, this classic Japanese seafood recipe is soft, wonderfully buttery, right away melt-in-your-mouth. Chef Nobu westernised the recipe and many big restaurants like zuma has adopted his version, however his version has a stronger flavour with the sweetness – particularly designed for Izakaya western establishments. This version is especially worked for Kaiseki and Omakase dining experience.

INGREDIENTS
  • 400g (100g each) black cod /chilean sea bass (almost similar in texture and fat content)
  • Myoga Amazuzuke (Sweet Pickled Japanese Ginger) /lotus root /asparagus

MYOGA AMAZUZUKE (Myoga marinade)

  • 600ml Water
  • 300ml Rice vinegar
  • 250g Sugar
  • 12g Salt
  • 10 Myoga ginger buds /lotus root /asparagus

SAIKYOZUKE (Saikyo miso marinade)

  • 200ml sake
  • 200ml mirin
  • 600g saikyo miso /500g shiro miso
  • 200g sugar /250g sugar for shiro miso

SERVING

  • Robata (Japanese charcoal grill) /oven /broiler
METHODS

Let´s begin by preparing the myoga amazuzuke;
Wash and prepare myoga, or lotus root, or asparagus. Bring rice vinegar, sugar and salt in a pan and simmer to dissolve sugar and salt completely. Introduce hot amazu over the vegetables (cool down for asparagus), once cool, cover and refrigerate at least 3 days.
600ml Water
300g Rice vinegar
250g Sugar
12g Salt
10 Myoga ginger buds /lotus root /asparagus

For the saikyozuke;
Bring sake and mirin in a saucepan and boil to let alcohol evaporate. Bring the heat down and introdce miso and sugar to the pan, keep mixing well until the miso and sugar dissolves completely with no lumps, then turn the heat off, and rest it to room temperature.
200ml sake
200ml mirin
600g saikyo miso /500g shiro miso
200g sugar /250g sugar for shiro miso

Marinating the black cod; Remove moisture from the cod with kitchen paper, slather miso marinade into the air-tight container, and place the cod on the miso without overlapping, then cover the cod surface with rest of the marinade ensuring the cods are coated into the miso marinade completely. Cover the surface of the marinated cod with a piece of clingfilm wrap, pressing down the clingfilm wrap so that there are no air pockets between the surface of the marinated cods and the clingfilm wrap, cover the container with lid tight and leave it in the fridge for 3-5 days. Cooking the balck cod; Preheat the grill (needs attention to close proximity because of strong charcoal radiation) or an oven (200-250ºC about 20 minutes – bakes with hot air, so relatively takes time), or a broiler (250ºC about 10 minutes – faster cooking method with infrared energy, be careful, it burns the miso and sweetness). Wipe the marinade off the cods, place the cod on the grill (use steel skewers) /oven /broiler and cook accordingly, remember that the cooking time varies depending on the thickness of the fish, and the distance between the broiler and the food too.

SERVING

Place the grilled cod on a service plate, and decor with slice of myoga amazuzuke /lotus root /asparagus sticks leaning against the black cod saikyo yaki.

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