RECIPE: Yuzu Kinzanji Miso Fish

RECIPE: Yuzu Kinzanji Miso Fish


Yuzu kinzanji miso adds citrus umami to this simple yet refreshing marinade best paired with white fish or chicken.

Servings: 2


  • 2 pieces (250g) white fish (Eg. cod, halibut, tilapia, haddock, Spanish mackerel, etc.) (you can also substitute with chicken)
  • Salt
  • 30g yuzu kinzanji miso
  • 1 tbsp sake
  • 1 tbsp soy sauce


  1. Sprinkle salt on both sides of the fish and let sit for 20 mins. Pat dry with a paper towel.
  2. In a small bowl, combine the yuzu kinzanji miso, sake and soy sauce.
  3. Cover the fish in the marinade from step 2 and marinate in the fridge overnight.
  4. Bake or pan fry but be careful not to burn.

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