Saikyoyaki Cod (Miso-Marinated Grilled Cod)
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Ingredients
- 500 g cod fillets
- 4 tbsp white miso paste
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 29.6 g
- Carbohydrate
- 73 g
- of which sugars
- 9.6 g
- Fat
- 2.4 g
- of which saturates
- 0.5 g
- Fibre
- 2.1 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the white miso paste, mirin, sake and caster sugar in a bowl, then smear thickly over the cod fillets. Cover and marinate in the fridge for at least 30 minutes; longer, even overnight, gives a deeper flavour.
- 2
Cook the sushi rice according to the pack and keep warm.
- 3
Heat the grill to medium and scrape most of the miso marinade off the cod to stop it burning.
- 4
Line the grill pan with foil and grill the cod for 4 minutes, then turn carefully and grill for 4-5 minutes more until the fish flakes easily, is opaque all the way through and the miso has caramelised in patches.
- 5
Serve with the rice, scattered with the spring onions.
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