Wednesday, April 4, 2012

Misoyaki Butterfish


4 (6 oz.) black cod fish fillets
½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)


Misoyaki butterfish is fairly simple, but you need to work a day ahead.Combine all ingredients, except for fish, over low heat in a sauce pan until caramel color. With the marinade, so you can adjust proportions and ingredients to suit yourself. Allow the marinade to completely cool down, then in a Ziploc or a container with a lid,  pour it over and to cover the fish fillets. Refrigerate for at least 24  to 48 hours, then grill, broil or saute gently. When cooking, watch carefully, you don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown. Enjoy!

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