Description
Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.
Ingredients
- 1 ¼ cups white miso
- 1 cup white sugar
- ½ cup sake
- ½ cup mirin (Japanese sweet wine)
- 4 (6 ounce) fillets butterfish (black cod)
- 2 ½ teaspoons chopped shallot
- 1 bay leaf
- 4 whole black peppercorns
- 7 teaspoons white wine vinegar
- 3 ½ teaspoons dry white wine
- 7 teaspoons heavy whipping cream
- 1 cup butter, cut into 1/2-inch pieces
- lemon, juiced
- 1 teaspoon chopped fresh parsley, or to taste
- 1 cup soy sauce
- 1 cup white sugar
Instructions
- Whisk miso
- 1 cup sugar
- sake
- and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer
- stirring occasionally
- until marinade has reduced
- about 45 minutes. Transfer marinade to a shallow dish and cool completely
- 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate
- 8 hours to overnight.
- Combine shallot
- bay leaf
- peppercorns
- vinegar
- and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain
- 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half
- 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces
- 1 at a time
- until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
- Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
- Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup
- 15 to 20 minutes.
- Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade
- discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork
- 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 10 hrs
Servings: 4