Miso Butterfish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MISOYAKI BUTTERFISH



Misoyaki Butterfish image

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 : )

Provided by marisk

Categories     Japanese

Time P3DT30m

Yield 1 fillet

Number Of Ingredients 7

6 ounces fillet butterfish, skin intact
1 tablespoon vegetable oil
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)

Steps:

  • 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.

MISOYAKI



Misoyaki image

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Provided by Angela Wolery-Garcia

Categories     Seafood     Fish

Time 10h

Yield 4

Number Of Ingredients 16

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Steps:

  • Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g

More about "miso butterfish recipes"

CHEF GöRAN’S MISO BUTTERFISH - CHEFZONE
Miso Butterfish. Recipe by Chef Göran Streng. Ingredients: 1 cup sugar; ½ cup mirin; ½ cup sake; 1 cup white miso (YH# 211222, 5 lb, ChillZone) 1 lb Black Cod Fillet Skin-On (YH #: 455480, …
From chefzone.com


MISO FISH (JUST 4 INGREDIENTS!) - THE WOKS OF LIFE
Sep 8, 2023 Swish the fillets in the marinade until fully coated. Cover and marinate in the refrigerator for at least 2 hours. Heat a skillet over medium-high heat for 3-4 minutes. Add the neutral oil and the fish (it should lightly sizzle). If …
From thewoksoflife.com


CRISPY MISO-BUTTER FISH WITH ASPARAGUS RECIPE - BON …
May 9, 2021 Step 1. Place a rack in upper third of oven and preheat to 400°. Line a rimmed baking sheet with foil. Line up 1½ lb. asparagus on a cutting board and trim woody ends (about bottom 2") with a ...
From bonappetit.com


MISOYAKI BUTTERFISH – FOODLAND SUPER MARKET
Mar 29, 2011 Instructions. To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool. Generously …
From foodland.com


MISO SWEETCORN SOUP WITH HARISSA BUTTER TOAST - WCRF.ORG
Method. Preheat the oven to 200 o C/Fan 180 o C.; Place all the ingredients for the soup into a large saucepan, bring to a boil, and then turn down to simmer for 5 minutes.
From wcrf.org


MISO CARAMEL RECIPE | BAKING RECIPES | GORDON RAMSAY ACADEMY
This umami-rich miso caramel recipe is a perfect twist on classic caramel. A delicious recipe from the Gordon Ramsay Academy. Give this quick and easy miso caramel recipe a try! ... 50g …
From gordonramsayacademy.com


COOKING YOUR MISO BUTTERFISH - OKUHARA FOODS
BAKE AND BROIL. 1. Preheat the oven to 400°F with one oven rack in the middle position and another about 6-8 inches below the upper broiler element. 2. While the oven is preheating, line …
From okuharafoods.com


MISOYAKI BUTTERFISH - FORK TO BELLY
Mar 18, 2016 Misoyaki Butterfish Recipe makes 2 servings. Adapted from Roy Yamaguchi. Note: Save a little of the miso marinade in a small bowl before coating it with the fish. Cook for another 10-15 minutes to caramelize the …
From forktobelly.com


BAKED MISO BUTTERFISH - THYME & JOY
Jun 3, 2020 📖How To Prepare And Cook Butterfish. 1️⃣ Prepare & Preheat the Oven: Move the top rack so it is 3-4 inches away from the heat source and set to BROIL.. 2️⃣ Prepare The Marinade: In a small sauce pot, whisk together …
From thymeandjoy.com


MISOYAKI BUTTERFISH - HI COOKERY
Oct 1, 2013 3-4 thin cod fillets. 1 tablespoon vegetable or canola oil. Directions. Prepare the marinade by combining the sake and mirin in a saucepan. Boil on medium heat for 10 minutes …
From hicookery.com


MISOYAKI BUTTERFISH RECIPE: A FLAVORFUL FISH DISH
Jun 17, 2024 Remove the butterfish from the oven and transfer it to a serving platter. Drizzle the melted butter over the fillets for an extra layer of richness. For a touch of color and added …
From japanfoodblog.com


RECIPES - CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH …
Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool. Once cool, place fish in marinade and leave for 1-3 days. When ready, sear fish on med-low heat on …
From hallmarkchannel.com


ROY’S JAPANESE MISOYAKI BUTTERFISH WITH SIZZLING SOY VINAIGRETTE …
Generously marinade black cod in misoyaki marinade for 24 hours. (12 hours for salmon). To make the sizzling soy vinaigrette, heat the peanut oil in a pan until it reaches smoke point. …
From oh-soyummy.com


UNLOCK THE SECRET TO IRRESISTIBLE MISOYAKI BUTTERFISH!
Feb 3, 2024 Marinate the fish for at least 2 hours in the refrigerator. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the marinated butterfish from the refrigerator and let it come to room …
From spicestoryteller.com


THE BEST GLUTEN FREE MISOYAKI BUTTERFISH - LAULIMA KITCHEN
Prepare the Marinade. To make the marinade, combine the sugar and miso in a small pot over medium heat and boil for about 5 minutes. This is a very important step to ensure that the …
From laulimakitchen.com


HAWAII-STYLE MISOYAKI BUTTERFISH – SOMETHING FROM THE …
Jan 28, 2015 Directions: Combine ingredients over low heat in a sauce pan until caramel color. Cool the marinade and use it to cover the fish fillets. Refrigerate for at least 4 hours and up to 24 hours, then grill, broil or saute gently (I broiled). …
From somethingfromtheovens.com


BANANA CUPCAKES WITH WHIPPED MISO BUTTER - ABC NEWS
12 hours ago Preheat oven to 180°C conventional. In a large bowl, sift together the flour, baking powder, bicarb soda and salt. Add in the caster sugar and combine all dry ingredients.
From abc.net.au


HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE LIME …
Mar 2, 2011 Take the marinated fish and place into a sauté pan on medium heat; cook for 2 to 4 minutes on each side (depending on thickness of fish). Place starch selection onto center of plate and place the cooked fish atop the starch. …
From foodnetwork.ca


FIVE-STAR, FIVE-INGREDIENT CREAMY MISO PASTA - THE NEW YORK TIMES
20 hours ago A recipe that’s speedy, easy and uses whatever ingredients you have available is welcome any time of day. ... A minimalist blend of butter, miso and Parmesan, the sauce …
From nytimes.com


SWEET SALTY MISO GOODNESS WITH BUTTERFISH - MOSTLY ASIAN, …
Whisk marinade ingredients together until smooth. Coat fish and marinate skin-side up for at least 30 minutes. This is so that the marinade soaks in quickly. Broil (preferred) skin side up, or grill …
From feedingmyohana.com


FEELING UNDER THE WEATHER? MAKE THIS BUTTER BEAN MISO SOUP
16 hours ago Indulge in the comforting embrace of this miso soup – a hearty, 25-minute recipe that combines butter beans, shiitake mushrooms, and seasonal greens in a flavorful miso …
From plantbasednews.org


HOW TO MAKE HAWAIʻI-STYLE MISOYAKI BUTTERFISH - HAWAII …
Jan 12, 2010 1 cup sugar. 1 cup white miso (fermented soybean paste) Combine ingredients over low heat in a sauce pan until caramel color. This is a marinade, so you can adjust proportions and ingredients to suit yourself. …
From hawaiimagazine.com


Related Search