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1
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.
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2
Next comes the fish.
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3
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
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4
Using a filet that's about 6-ounces, I keep the skin intact, then place into a Ziploc(R) bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
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5
Now you're ready to cook your misoyaki butterfish. Remove your filet from the Ziploc(R) bag.
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6
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...
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7
Cook for about 4-5 minutes before turning...
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8
After letting it cook for another 4-5 minutes, you're ready to serve.
