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+ servings

Miso Marinated and Grilled Fish | Saikyo Yaki

Course Main Dish
Cuisine Japanese
Keyword broiled, grilled, marinated, miso, saikyo yaki
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings 4 portions


  • 4 steaks halibut
  • 10 oz saikyo miso
  • 2 tbsp sake
  • 2 tbsp mirin + more for glazing
  • 1/2 tsp kosher salt or coarse sea salt


  • Season the fish with some salt and wrap it in a cheesecloth or paper towels.
  • In a bowl, combine miso, mirin, and sake to make miso marinade — miso doko or saikyozuke (西京漬け).
  • Spread some of the marinade on the bottom of nonreactive container. Place a layer of fish and cover with more miso doko.
  • Cover the container with a lid and keep in a refrigerator for 3-5 days.
  • Preheat the grill or oven to 200C/400F. Prepare some mirin in a bowl and a brush for glazing. Unwrap the paper towels with marinade and discard them.
  • Place the fish filletes on a roasting rack. Brush them with mirin and bake until cooked and the edges caramelized.
  • Serve with rice or soba.