Misoyaki Butterfish Recipes

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

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

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.

More about "misoyaki butterfish recipes"

MISOYAKI BUTTERFISH – FOODLAND SUPER MARKET
WEB 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 …
From foodland.com
Category Dinner, Main Course


HOW TO MAKE MISOYAKI BUTTERFISH (RECIPE BELOW! ) - YOUTUBE
WEB We love this recipe so much! So when we learned how easy it is to make, it very quickly became a regular in our rotation.Misoyaki Butterfish RecipeIngredient...
From youtube.com


MISOYAKI BUTTERFISH - MOSTLY ASIAN, THOROUGHLY AMERICAN HOME …
WEB 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 …
From feedingmyohana.com


THE BEST GLUTEN FREE MISOYAKI BUTTERFISH - LAULIMA KITCHEN
WEB 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 …
From laulimakitchen.com


MISOYAKI BUTTERFISH RECIPE: A FLAVORFUL FISH DISH
WEB Jun 17, 2024 In a small mixing bowl, combine the white miso paste, sake, mirin, and sugar. Whisk the ingredients together until they form a smooth, well-blended mixture. …
From japanfoodblog.com


MISOYAKI BUTTERFISH - SUSHI DAY
WEB Jul 21, 2020 Cooking Directions. In a small saucepan, whisk together the miso paste, brown sugar, sake mirin, rice vinegar, soy sauce, and ginger. Bring to a simmer over medium heat, whisking occasionally. Turn the …
From sushiday.com


SMOKED MISO BLACK COD: MISOYAKI BUTTERFISH - CARNE …
WEB Nov 14, 2023 Cooking the Black Cod on a Smoker. Preheat your grill or smoker to 300 degrees. For a more profound smoke flavor you can smoke at a longer temperature for a longer period of time. When smoking fish it …
From carnediem.blog


UNLOCK THE SECRET TO IRRESISTIBLE MISOYAKI BUTTERFISH!
WEB 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 …
From spicestoryteller.com


HAWAII-STYLE MISOYAKI BUTTERFISH - SOMETHING FROM THE …
WEB 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 …
From somethingfromtheovens.com


HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE LIME …
WEB 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 …
From foodnetwork.ca


MISOYAKI BUTTERFISH - FORK TO BELLY
WEB 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 …
From forktobelly.com


RECIPES - CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH …
WEB 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 …
From hallmarkchannel.com


HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE LIME …
WEB Sep 16, 2005 Cook for 2 to 4 minutes on each side. Place fish on the center of the plate on top of your starch of choice. Ladle the Kim Chee Lime Butter Sauce around the fish and top with chopped cilantro ...
From today.com


BUTTERFISH MISO YAKI - HAWAIIAN ELECTRIC
WEB Jun 1, 2011 Directions: Rinse and wipe butterfish. In large bowl, combine remaining ingredients. Soak butterfish in miso mixture at least 4 hours. Place fish on rack of …
From hawaiianelectric.com


ROY’S JAPANESE MISOYAKI BUTTERFISH WITH SIZZLING SOY …
WEB Jul 11, 2007 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. Place the bell peppers, …
From oh-soyummy.com


MISO COD (BLACK COD WITH MISO) 銀だらの西京焼き - JUST ONE …
WEB Aug 21, 2018 Preheat the oven to 400°F (200ºC) with a rack placed in the center of the oven. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake the …
From justonecookbook.com


HOW TO MAKE HAWAIʻI-STYLE MISOYAKI BUTTERFISH
WEB 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 …
From hawaiimagazine.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #cuisine     #preparation     #seafood     #asian     #japanese     #1-day-or-more     #fish

Related Search