Misoyaki

Misoyaki

This misoyaki recipe features miso-marinated butterfish, also known as black cod, pan-fried and served with lemon beurre blanc and sweet soy sauce.

Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
1392 Calories

Recipe Instructions

Step 1
Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
Step 2
Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
Step 3
Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
Step 4
Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
Step 5
Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.
Misoyaki

Ingredients

  • 1 cup white sugar
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 cup soy sauce
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • 4 (6 ounce) fillets butterfish (black cod)
  • 7 teaspoons white wine vinegar
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • 0.5 cup sake
  • 0.5 cup mirin (Japanese sweet wine)
  • 1.25 cups white miso
  • 2.5 teaspoons chopped shallot
  • 3.5 teaspoons dry white wine

Categories

Similar Recipes You May Like

Misoyaki

Misoyaki

Misoyaki

Misoyaki

Misoyaki

Misoyaki

Misoyaki Chicken

Misoyaki Chicken