This misoyaki recipe features rich miso-crusted butterfish that melts in your mouth. I always serve it with steamed rice.
Ingredients
Lemon Sauce
- lemon, juiced
- 1 teaspoon chopped fresh parsley, or to taste
Sweet Soy Sauce
- 1 cup soy sauce
- 1 cup white sugar
Miso Marinade
- 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)
Beurre Blanc
- 7 teaspoons white wine vinegar
- 3 ½ teaspoons dry white wine
- 2 ½ teaspoons chopped shallot
- 1 bay leaf
- 4 whole black peppercorns
- 7 teaspoons heavy whipping cream
- 1 cup butter, cut into 1/2-inch pieces
Directions
Step 1
Make marinade: Whisk together miso, sugar, sake, and mirin 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 marinade and refrigerate, 8 hours to overnight.
Step 2
Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns 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 in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
Step 3
Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
Step 4
Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
Step 5
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 warm plate; drizzle lemon sauce and sweet soy sauce around fish.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 1392 | |
% Daily Value * | |
Total Fat68g | 87% |
Saturated Fat32g | 161% |
Cholesterol243mg | 81% |
Sodium7293mg | 317% |
Total Carbohydrate141g | 51% |
Dietary Fiber6g | 20% |
Total Sugars118g | |
Protein44g | |
Vitamin C6mg | 31% |
Calcium128mg | 10% |
Iron5mg | 26% |
Potassium1010mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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