Best 2 Misoyaki Butterfish Recipes
Are you looking for a tantalizing and flavorful dish that combines the richness of butter with the umami goodness of miso? Look no further than misoyaki butterfish, a delectable seafood delicacy that is sure to impress your taste buds and leave you craving for more. This Japanese-inspired recipe blends the sweet and savory flavors of miso with the tender and flaky texture of buttery fish, creating a harmonious balance that will delight your palate. Embark on a culinary journey as we guide you through the steps to prepare this exquisite dish, showcasing the perfect combination of ingredients and techniques that will elevate your cooking skills and make you a star in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
MISOYAKI BUTTERFISH
A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )
Provided by marisk
Categories Japanese
Time P3DT30m
Yield 1 fillet
Number Of Ingredients 7
Steps:
- Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
- To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
- Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
- **72 hours later** Remove your filet from the Ziploc® bag.
- Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
- Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
- NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
MISOYAKI BUTTERFISH
Steps:
- To prepare the marinade, add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for approximately 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow to cool completely. Next comes the fish. To prepare the fish, it first needs to be defrosted. Once that's done, the fish should be rinsed in some cold running water and then patted dry with a clean paper towel. Now the fish is ready for the marinade Using a filet that's about 6-ounces, I keep the skin intact, then place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours. Now you're ready to cook your misoyaki butterfish. Remove your filet from the Ziploc® bag. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. You don't want the heat to be too high, as the miso will burn and then taste a bit bitter. What you really want to happen is the sugar to slightly carmelize and give it a nice golden brown color. Add your fish to the pan... Cook for about 4-5 minutes before turning... After letting it cook for another 4-5 minutes, you're ready to serve.
Tips:
- Choose the right fish: For the best results, use a firm-fleshed fish like black cod, Chilean sea bass, or halibut. These fish will hold up well to the marinade and cooking process.
- Make the marinade ahead of time: The marinade can be made up to 24 hours in advance, which allows the flavors to meld and penetrate the fish.
- Don't overcook the fish: Misoyaki butterfish is best when it is cooked to medium-rare or medium. Overcooking will make the fish dry and tough.
- Serve with a variety of sides: Misoyaki butterfish can be served with a variety of sides, such as rice, roasted vegetables, or a simple salad.
Conclusion:
Misoyaki butterfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade, made with miso paste, sake, and mirin, infuses the fish with a rich and savory flavor. The fish is then grilled or pan-fried until it is cooked through but still moist. Misoyaki butterfish can be served with a variety of sides, such as rice, roasted vegetables, or a simple salad.
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