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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Measure and add 100g white miso, 50g mirin, 50g Japanese sake, and 20g sugar into a bowl, stir thoroughly until the miso is completely dissolved into a smooth sauce without lumps.
Watch out
The miso must be completely stirred and blended into a smooth texture, otherwise pockets of saltiness or lumps will ruin the flavor.
Check that the silver cod skin is clean and scale-free, then gently press with kitchen paper towels to dry excess moisture from the surface.
Watch out
Never rinse the fish under running water, otherwise the meat will absorb water and its flavor will wash away.
Spread plastic wrap on the cutting board, place a piece of silver cod, pour the Saikyo Yaki sauce over it to ensure all parts are coated, wrap tightly into a pouch, add an extra layer to prevent leaking, and marinate in the refrigerator for at least 6 hours to overnight.
Watch out
You must use separate plastic wrap to package each piece of fish individually, otherwise wrapping them together will prevent proper contact and seasoning.
Preheat the oven to 200°C. Take out the marinated silver cod and wipe off the sauce clinging to the surface with kitchen paper. Line a baking tray with parchment paper, place the fish flesh-side up (skin down), and grill in the oven for about 15 minutes until golden brown.
local_fire_department200°C, about 15 minutesWatch out
The sauce on the surface of the fish must be wiped clean, otherwise the remaining miso will easily burn and turn bitter during high-temp baking.
Must wear heat-resistant oven mitts when handling hot baking trays to prevent severe burns.
Take out the grilled silver cod and carefully flip it over so the skin faces up. Adjust the oven temperature to 230°C, use the upper convection fan (Turbo Boost) function, and bake again until the skin becomes extra crispy and golden.
local_fire_department230°C, Top FanWatch out
High-temperature convection is extremely strong and varies by oven, so you must watch the color closely or it will burn easily.
Get a black stone plate, place a bamboo leaf on it for an authentic Japanese touch. Carefully transfer the grilled Saikyo Yaki silver cod onto the plate, garnish with a lemon slice and a pinch of chili threads on top to finish.
Watch out
Handle with care during plating as the grilled fish has a crispy skin and tender inside
rough movements will cause it to break apart
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