Misoyake Butterfish Recipes

MISOYAKI BUTTERFISH

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 BUTTERFISH

Steps:

• Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
• Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
• Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
• When you're ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
• Eat with rice! Enjoy ^_^

MISO BUTTERFISH

Steps:

• Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
• Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.

MISOYAKI

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.

MISOYAKI BUTTERFISH

Steps:

• To prepare the marinade, add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for approximately 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 to cool completely. Next comes the fish. To prepare the fish, it first needs to be defrosted. Once that's done, the fish should be rinsed in some cold running water and then patted dry with a clean paper towel. Now the fish is ready for the marinade Using a filet that's about 6-ounces, I keep the skin intact, then place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours. Now you're ready to cook your misoyaki butterfish. Remove your filet from the Ziploc® bag. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. You don't want the heat to be too high, as the miso will burn and then taste a bit bitter. What you really want to happen is the sugar to slightly carmelize and give it a nice golden brown color. Add your fish to the pan... Cook for about 4-5 minutes before turning... After letting it cook for another 4-5 minutes, you're ready to serve.