Butterfish with a thick miso crust that melts in your mouth is featured in this misoyaki recipe. Steamed rice is always served alongside it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 10 hrs |
| Servings: | 4 |
Ingredients
- 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)
- 7 teaspoons white wine vinegar
- 3 ½ teaspoons dry white wine
- 2 ½ teaspoons chopped shallot
- 1 bay leaf
- 4 whole black peppercorns
- 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
Instructions
- Make marinade: Whisk together miso, sugar, sake, and mirin 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 marinade and refrigerate, 8 hours to overnight.
- Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns 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 in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
- Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
- Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture 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 warm plate; drizzle lemon sauce and sweet soy sauce around fish.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 1392 kcal |
| Carbohydrate | 141 g |
| Cholesterol | 243 mg |
| Dietary Fiber | 6 g |
| Protein | 44 g |
| Saturated Fat | 32 g |
| Sodium | 7293 mg |
| Sugars | 118 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is overly complicated and cooking times not correct. We made the lemon sauce mixture which was inedible. The miso sauce didn’t have any flavor. The only thing good was the butterfish itself which we could have grilled.
This recipe is A LOT of work for minimal payoff. It’s also too heavy on the sugar. I doubt I’d both with this again as there are plenty of tasty recipes for white, flaky fish that aren’t this much effort for such lackluster results.
Best tasting fish ever! We can’t get enough. Even if you don’t have the time to do the 8 hour marinade its still great!