Chef Roy Yamaguchi's Misoyaki Butterfish Recipe
Buy the freshest fish.
Fresh fish is vibrant in color. Don't overcook! Cook on medium temperature. Cook each side evenly.
Four 3-7 oz. boneless Black cod fillets or other oily fish.
1 cup mirin
1 cup sake 1¼ lb shiro miso paste 1½ lb sugar
Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool. Once cool, place fish in marinade and leave for 1-3 days. When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.
12 oz Red Bell pepper (finely minced)
12 oz Yellow Bell pepper (finely minced) 24 oz Onion (pulverized) 24 oz Daikon (pulverized) 9 cloves Garlic (fine minced) 3 oz Ginger (fine minced) ¼ bunch Cilantro (fine minced) 1 oz Scallion (fine minced) 4 oz Rice wine vinegar 8 oz WHEAT FREE Soy- Kikkoman 8 oz Vegetable stock 30 oz soy bean oil
Baby Bok Choy
½ lb Bok Choy 1 Tbsp Garlic (chopped) 1 Tbsp Ginger (chopped) To taste Kosher Salt and Black Pepper 1 Tbsp Butter
Blanch in lightly salted water for thirty seconds, then sauté bok choy in a pan with garlic, ginger, butter, kosher salt, and pepper. Serve Butterfish with rice and sautéed baby bok choy.
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