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.
