How To Make Saikyo Yaki (Grilled White Miso-Marinated Fish) Yakizakana Recipe

Please Share This Page:

If you are looking for a really healthy seasoning, then you must try miso. Miso is a traditional Japanese seasoning made from soybeans fermented with salt and grains. It adds the fifth taste, known as ‘umami’ to any dish. It is a good source of vitamins B, E, and K, folic acid, copper, manganese, protein, and zinc.

The different varieties of miso are created by varying the ratio of soybeans to grains and the length of the fermentation period. Saikyo miso, the type of miso used in this recipe, is known as the mild and sweet variety. It comes from the region of Kyoto and is made with more grains than soybeans. It is also made with less salt compared to other miso varieties. The fermentation period is quite short, which produces a golden yellow color and a buttery, smooth consistency.

Saikyo miso is great for marinating fish, meat, and vegetables. It can also be used as a delicious soup and sauce base as it is mild in flavor. If you are running out of ideas on how to prepare fish, then you must try this recipe. The fish fillets are marinated in a mixture of Saikyo miso, sake, and mirin, then pan-grilled. These delicious fish fillets are perfect for any meal of the day. Serve them with rice or a vegetable siding.


• 4 fish fillets
• ¼ tsp salt
• 300 grams of Saikyo white miso
• 3 tbsp sake
• 3 tbsp mirin


This recipe takes about 30 minutes to make. The fish fillets need to sit for 30 minutes, then marinate for at least 24 hours. Serves 4.

Sprinkle salt on both sides of the fish fillets.
Cover fish fillets with plastic wrap and set aside for 30 minutes.
Put miso in a small bowl.
Pour in sake and mirin, then mix well using a wire whisk.
Spread half of the miso marinade at the bottom of a shallow plastic container.
Lay surgical gauze on top of the marinade.
Using a paper towel, pat the fish fillets dry, arrange them on top of the gauze.
Cover fish fillets with gauze then spread the remaining miso marinade on top.
Cover with a lid or plastic wrap.
Place the container in the fridge and let the fish marinate for 24 hours to 2 days.
Remove the fish from the marinade.
Heat a non-stick skillet lined with aluminum foil.
Pan-grill the fish fillets over medium-high heat until they are golden brown on both sides.

Ideas And Tips:

• You can use any fish fillet like cod, sea bass or salmon. You can also cook the fish in the oven or grill them over hot coals.

• You can also use muslin cloth instead of surgical gauze. If you don’t have either of them, you can put the fish directly into the miso marinade. Make sure you wipe the marinade off before cooking the fish.

How To Make Saikyo Yaki (Grilled White Miso-Marinated Fish) Yakizakana Recipe
images –

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  4. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  5. Here's What Happens When You "Unlock Your Hip Flexors"
  6. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)

Shed Your Excess 5-7 Pounds Overnight

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Page:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment