Miso Kingfish neck (Kama)

Chef Schilo van Coevorden



4 pcs Kingfish neck (Kama)

For the Miso Marinade: 

  • 1,5 dl. sake
  • 100 gr. sugar
  • 1 dl. mirin
  • 200 gr. Shiro miso
  • 200 gr. Aka miso


  1. Put the sake, mirin and sugar in a pan and bring to the boil.
  2. Add the miso and dissolve it by stirring until you get an even marinade.
  3. Leave to cool in the fridge.
  4. Use the neck and gill pieces of the kingfish.
  5. Marinate the kingfish neck in this marinade for at least 8 hours.
  6. You can cook it in an oven for 10 minutes at 210 degrees C. or under a grill.
  7. Brush it with the marinade while cooking.