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Misoyaki
Misoyaki
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
600 minutes
Miso-marinated black cod pan-fried and served with lemon butter sauce and sweet soy.
Ingredients:
  • 1.25 cups white miso
  • 1 cup white sugar
  • 0.5 cup sake
  • 0.5 cup mirin (Japanese sweet wine)
  • 4 (6 ounce) fillets butterfish (black cod)
  • 7 teaspoons white wine vinegar
  • 3.5 teaspoons dry white wine
  • 2.5 teaspoons chopped shallot
  • 1 bay leaf
  • 4 whole black peppercorns
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • 1 cup soy sauce
Instructions:
  • Prepare the marinade by combining miso, sugar, sake, and mirin in a saucepan. Bring the mixture to a boil, then simmer on low heat until reduced, approximately 45 minutes. Once ready, cool the marinade for 30 minutes to 1 hour. Marinate the butterfish in the mixture and refrigerate for 8 hours to overnight.
  • Prepare a luxurious beurre blanc sauce: In a saucepan, bring vinegar, wine, shallot, bay leaf, and peppercorns to a boil. Let it simmer until only about 1 tablespoon of liquid remains, for 2 to 3 minutes. Add cream and simmer until the mixture reduces by half in 2 to 3 minutes. Increase the heat to medium-high and whisk in butter pieces one by one until the sauce is smooth and thickened. Strain the beurre blanc through a mesh strainer to remove the spices.
  • Combine freshly squeezed lemon juice with creamy beurre blanc until the sauce is smoothly blended, then delicately fold in fresh parsley.
  • In a saucepan over low heat, mix soy sauce and sugar until sugar dissolves and sauce reduces to 1 cup, about 15-20 minutes.
  • Preheat a skillet over medium heat for 2 to 3 minutes. Take the butterfish out of the marinade, and dispose of any leftover marinade. Cook the butterfish in the heated skillet until it easily flakes with a fork, about 3 to 4 minutes on each side. Place the cooked butterfish on a warm plate; then generously drizzle lemon sauce and sweet soy sauce around the fish.

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