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My review
Miso Butterfish
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DarrenTunstall
"Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon."
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Ingredients
1 d 30 m servings 501Original recipe yields 6 servings (6 butterfish fillets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.
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Footnotes
- Cook's Notes:
- I like to use miso that does not contain MSG, and a good nonstick pan, preferably Anolon® cookware, for true gourmet cooking.
- Drink sake while preparing and eating. Don't drive drunk. Stay home. Bottoms up!