‘Kyoto’ is sometimes referred to as ‘Saikyo’ (西京), the western city, as opposed to the eastern city, ‘Tokyo’ (東京). ‘Saikyo Miso’ is pale coloured Miso that is originated Kyoto, and it is less salty and sweeter. Grilled Fish that is marinated in ‘Saikyo Miso’ is called ‘Saikyo Yaki’ (西京焼き), and it is not the famous restaurant’s invention. ‘Saikyo Miso’ is impossible to find for me, so I use White Miso. Today I cooked Cod, however, I strongly prefer oilier fish such as Salmon and Spanish Mackerel.

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Makes

4 Servings

Ingredients

4 fillets Cod *about 150g each
Salt

Miso Marinade
4 tablespoons White Miso *OR lighter coloured Miso
2 tablespoons Sake (Rice Wine)
2 tablespoons Mirin
1 tablespoon Sugar
1 teaspoon grated Ginger *optional

Method

1. Sprinkle some Salt over the Cod fillets, set aside for 10 minutes, then pat dry with paper towel.
2. Make Miso Marinade mixing all ingredients. Cover each Cod fillets with the Marinade, place them in a container, and leave in the fridge overnight OR at least for several hours.
3. Remove the Marinade as the Miso Marinade is easy to burn. Grill the Cod Fillets until cooked through and nicely browned. Cooking time varies depending on the size of the fillets and cooking methods. I used Toaster Oven. You can use Griller, Fish Griller OR Frying Pan.