Misoyaki Butterfish
"A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )"
- Ready In:
- 72hrs 30mins
- Ingredients:
- 7
- Yields:
-
1 fillet
ingredients
- 6 ounces fillet butterfish, skin intact
- 1 tablespoon vegetable oil
-
MARINADE
- 1⁄3 cup sake (Japanese rice wine)
- 1⁄3 cup mirin (Sweet Japanese rice wine)
- 1 cup granulated sugar (to taste)
- 1 cup white miso
- grated ginger (optional, to taste)
directions
- Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
- To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
- Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
- **72 hours later** Remove your filet from the Ziploc® bag.
- Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
- Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
- NOTE: My friend's comment: If you bake the fish in a foil lined container ……… no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
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Reviews
-
Very good recipe. Misoyaki Butterfish is one of my favorite dishes and I would like to someday try it using Chilean Sea Bass. Not too many people are familiar with the term, "Butterfish". In Hawaii we gave it the name Butterfish because of the tender, flakey, oiliness of the fish used to make this dish. Butterfish is also used as a garnish when making lau lau (salted pork beef or chicken wrapped with taro leaves, and then an outer wrapping of ti leaves). This is later steamed for several hours until the lau lau contents are tender. Butterfish is more universally known as Black Cod.
RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>
