Spicy Misoyaki (Saiyko Yaki) Black Cod

There comes a time when you make something literally hundreds of times where it just kind of loses its spark. It seems that my Misoyaki Black Cod (aka Misoyaki Butterfish). I've added the Saikyo Yaki description for the sake of my buddy Akira, who keeps telling me that I should call it by its appropriate Japanese name Gindara Saikyo Yaki...... even though I use White Shiro Miso, finding most Saikyo Miso to be too sweet.

The Missus hadn't asked for my misoyaki in a while, so I decided to have some fun with it. Spice it up a bit, and this what I came up with.

 

This is a good recipe if you think that my original recipe is on the sweet side.

If anything, I think it sure looks pretty......

If you've ever read my post on Misoyaki Black Cod, you'll notice that I enjoy adding a bit of Aka (Red) Miso to add additional savory notes. This recipe is basically that basic recipe minus the Aka Miso, replaced with this:

 

Yes, Kochujang and garlic in place of Aka Miso. Not even close to traditional in any way. I've found that I like to use Sunchang Kochujang. I found the flavor of this Kochujang to be a bit more spicy, and not as sweet as other brands. Apparently, this Kochujang is made in the city of Sunchang, with sun dried peppers and sweet rice.

You can really tell the difference in look and smell. Take a look at the two:

 

Versus my more traditional version.

 

Instead of the usual three day marinade, the strong flavor of Kochujang means that I'd recommend making this after 1day, 2 days max. After that it gets exponentially more spicy. Also, remember to save maybe 1/3 cup of the marinade to use as a glaze before broiling. My usual way of making this is to start in a 400-425 degree heated toaster oven until almost cooked, then adding a layer of glaze and broiling to finish.

In the end, the Missus thought this was good, but really enjoyed the batch of my usual misoyaki, so next time it's back to the same 'ol same 'ol...... unless I find another new way of making this!

 
Spicy Misoyaki Black Cod:

3/4 Cup White Shiro Miso
3-4 Tb Kochujang
2 cloves garlic finely grated
1/2 Cup Sugar
1/4 Cup Sake
1/4 Cup Mirin
1-2 Tsp Whole Bean Real Soy Sauce

Combine Mirin, Sake, Garlic, and Sugar in a small pot. Bring to a simmer stirring constantly until sugar is dissolved. Simmer for 2-3 minutes, until all the alcohol burns off.
Remove from heat, and add Soy sauce to stop boiling.
Slowly add Miso and Kochujung mixing until sauce is creamy.
Do Not ever boil miso.
When sauce is cooled  marinate black cod completely coating the fish.
Marinate for at least 1 day, not more than 2.
If using a conventional oven, pre-heat at 450 and bake fish for 8-10 minutes.
When fish is almost cooked baste with some left over sauce if desired, then broil for an additional 2-3 minutes until well caramelized.

 

Comments

[kat]

sounds like a great way to change things up!

[ed (from Yuma)]

I love the original recipe which has convinced some friends of mine that I can actually make exotic and tasty seafood. And now to make that spicy . . . Wow. Just need to get black cod out here in the desert.

[Faye]

I love this recipe! Especially the use of the toaster oven. The finished product looks so delectable.

[Kirk]

Hi Kat - It was different, I'll say that much.

Hi Ed - You should try this, it's very frangrant, and tastes totally different. Mind the shorter marinade time.

Hi Faye - This was good. I'd suggest doing the more traditional style first. I do like the toaster oven for this, especially based on portion size.

[Lynnea]

I also love changing up my tried and true recipes but usually find that i eventually go back to the original. nice to have the option though =)

[Dennis]

Looks great Kirk, I'm totally craving a bowl of rice with it! I love using small amounts of kochujang like a dip with fresh veggies. I'll have to try that brand next time.

[Kirk]

Hi Lynnea - You've got a great point. After havig these, the Missus decided that the original version is better!

Hi Dennis - The really good thing about Sunchang Kochujang is that it isnt really sweet, and will let you adjust the flavors to your liking.

[Maria Desiderata Montana]

Great recipe! I also have an Italian blog attached to my San Diego Food Finds Magazine online so I like to cook cod Mediterranean style. I will definitely give this a try. I love Miso Cod and your recipe looks doable. Thank you!

[Kirk]

Hi Maria - It's a very simple and easy recipe. I hope it turns out well for you.

[Carol]

What a great idea! I haven't tried Sunchang's brand but will pick some up next time I'm at Zion. And some black cod, of course! :-)

[Kirk]

Hi Carol - I think you'll find Sunchang Kochujang to be a bit more spicy, and less sweet.

[bill]

I need to try this out.

Thanks!

[Kirk]

Hi Bill - I hope it turns out well for you!