Description
Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.
Ingredients
- 1 cup miso (soybean paste)
- 1 cup white sugar
- ¼ cup sake (Japanese rice wine)
- ¼ cup mirin (Japanese sweet rice wine)
- 6 (6 ounce) fillets butterfish (black cod)
Instructions
- Combine miso
- sugar
- sake
- and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork
- about 5 minutes per side.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 day
Servings: 6