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Photo of Misoyaki by Angela Wolery-Garcia

Misoyaki

Rated as 3.5 out of 5 Stars
4 made it  |  2 reviews   |  1 photos
16

Recipe by:

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

10 h servings 1392
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  4. 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.
  5. 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.
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Footnotes

  • Editor's note:
  • 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


Per Serving: 1392 calories; 67.9 140.9 44.3 243 7293 Full nutrition

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Reviews

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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 mu...

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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!

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