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Misoyaki

Rated as 3.5 out of 5 Stars
16

"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.

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...

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!