Chef Roy Yamaguchi's Misoyaki Butterfish Recipe
Chef Roy Yamaguchi's Misoyaki Butterfish RecipeTips:
Buy the freshest fish.
Fresh fish is vibrant in color. Don't overcook! Cook on medium temperature. Cook each side evenly. Misoyaki Butterfish
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
Method: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. For Sauce:
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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