6ozfilet of butterfish (aka sablefish or black cod)
1tspgrated fresh ginger
Thaw your flash-frozen filet of butterfish overnight in the fridge – DO NOT thaw your fish in warm water or the microwave. Not only will this damage the taste and texture of the fish, it may be dangerous.
Rinse your butterfish in some cold running water and then pat dry with a clean towel.
Add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for about 10-15 minutes.
Reduce the heat and stir in the sugar and miso.
Cook until the color becomes a light shade of caramel.
Remove from heat and allow to cool completely.
Place the butterfish into a bath of this delicious, completely cooled marinade – ideally leave to sit for 48 to 72 hours.
When you’re ready to cook your fish, add about a tablespoon of vegetable oil to a skillet on medium-low heat. When the pan is hot, add the butterfish.
Cook for about 4-5 minutes and then turn and cook for another 4 mins. Be careful not to burn the miso as it will become bitter. Aim for a slightly caramelized golden brown color.
Serve with a side of vegetables and rice and of course, a nice glass of sake. Enjoy!
Misoyaki Butterfish by Port Orford Sustainable Seafood https://posustainableseafood.com/recipes/