Saikyo yaki (fish cooked with saikyo miso)

Hundreds of years old, this versatile marinade recipe can be used for fish, poultry or beef. I love that one of the world’s greatest chefs has shared a recipe that he cooks all the time. Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish. He suggests serving this with pickled ginger. Although garlic isn’t popular in Japan, Tetsuya Wakuda says "Add ginger if you like ginger, a little garlic if you like, after all, you are the one who is going to eat it!" You can buy a special ginger grater from most Asian food stores. Always grate ginger along the grain, not across.