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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 butterfish fillets
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

I like to use miso that does not contain MSG, and a good nonstick pan, preferably Anolon(R) cookware, for true gourmet cooking.

Drink sake while preparing and eating. Don't drive drunk. Stay home. Bottoms up!

Nutrition Facts

501 calories; protein 34.5g; carbohydrates 49.1g; fat 16.2g; cholesterol 108.9mg; sodium 1858.2mg. Full Nutrition
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