Chef Roy Yamaguchi's Misoyaki Butterfish Recipe

 Chef Roy Yamaguchi's Misoyaki Butterfish Recipe
Chef Roy Yamaguchi is making a scrumptious seafood dish that will melt in your mouth!

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. Misoyaki Butterfish
Four 3-7 oz. boneless Black cod fillets or other oily fish.
For Marinade:
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. 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. To find the Roy's nearest you, go to

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