Misoyaki Butterfish

1. 1

   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.

2. 2

   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.

3. 3

   Place into a Ziploc(R) bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.

4. 4

   **72 hours later** Remove your filet from the Ziploc(R) bag.

5. 5

   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.

6. 6

   Serve with hot rice and maybe some tsukimono, salad greens and miso soup.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.