Best 2 Misoyaki Butterfish Recipes
Calling all seafood lovers! Prepare to embark on a culinary journey with our tantalizing Misoyaki Butterfish recipe, where delicate butterfish fillets bask in a luscious marinade of sweet white miso, tangy rice vinegar, and aromatic mirin, infusing them with an irresistible umami flavor. Grilled to perfection, the butterfish exudes a captivating caramelized glaze, while its tender flesh yields to a moist and flaky texture. Accompanying this delectable main course are three equally enticing recipes: Steamed Japanese Rice, a fluffy and fragrant canvas for the savory butterfish; Sautéed Spinach with Garlic and Sesame, a vibrant and nutritious side dish brimming with earthy flavors; and a zesty Miso Soup, featuring silky tofu, wakame seaweed, and a chorus of umami-rich ingredients. Get ready to tantalize your taste buds with this symphony of Japanese flavors, brought together in a cohesive and unforgettable meal.
Here are our top 2 tried and tested recipes!
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 : )
Provided by marisk
Categories Japanese
Time P3DT30m
Yield 1 fillet
Number Of Ingredients 7
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:
- 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.
Tips:
- Choose fresh and high-quality butterfish fillets for the best results.
- To make sure the butterfish is cooked evenly, use a fish spatula to gently flip it over once during cooking.
- If you don't have mirin, you can substitute it with dry sherry or white wine.
- Feel free to adjust the amount of chili flakes to your desired level of spiciness.
- Serve the misoyaki butterfish immediately with steamed rice, vegetables, or a side salad for a complete and satisfying meal.
Conclusion:
The misoyaki butterfish is a delectable dish that combines the delicate flavor of butterfish with the savory and slightly sweet taste of the miso marinade. It is a quick and easy recipe that can be enjoyed as a weeknight dinner or served as a special occasion dish. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and leave you wanting more. So, gather your ingredients, follow the simple steps, and indulge in the delightful flavors of this Japanese-inspired culinary creation. Happy cooking!
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