Grilled miso-marinated fish (Sakana no misoyaki) from Mastering the Art of Japanese Home Cooking (page 102) by Masaharu Morimoto

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for fish suggestions.

  • PickyPalateMom on February 28, 2026

    This is our family’s favourite fish dish, fondly known as “The Fish Dish” as in: “Can you make The Fish Dish for my birthday dinner?” Always make it with black cod (sablefish) which is so insanely out of my price range that this dish is, indeed, reserved for birthdays and anniversaries. The crispy skin is everybody’s favourite so make sure that everybody gets some skin. Remove the spinal bones after the fish has broiled - they come out much more easily than if you try to remove the bones from the raw fish.

  • firetriniti on November 05, 2023

    Made half the miso marinade, converted by weight: 137g miso; 100g sugar; sake and mirin as specified by tablespoon. Didn't have caster or granulated so subbed in light brown sugar. This had the added bonus of dissolving quite readily into the marinade, so I skipped the heating stage. The black cod was the belly portion behind the head, butchered into 1in thick steaks rather than fillets. Still turned out beautifully.

  • twoyolks on June 28, 2018

    I ended up making this with skinless cod. The marinade adding some flavor to the fish but it was a bit more towards sweet than just savory.

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