Misoyake Butterfish

Name: Misoyake Butterfish
Ingredients: 1/2 cup mirin; 1/2 cup sake; 1/2 pound shiro miso paste; 4 butterfish filets (Black Cod or other oily fish); 6 ounces finely minced red bell pepper; 6 ounces finely minced yellow bell pepper; 12 ounces pulverized onion; 12 ounces daikon; 5 cloves finely minced garlic; 1.5 ounces fresh ginger; 1/4 bunch cilantro; 1 ounce scallion; 2 ounces rice wine vinagre; 4 package soy sauce; 4 ounces vegtable stock; 15 ounces soy bean oil

16 ingredients

3 steps

Ingredients

1/2 cup mirin
1/2 cup sake
1/2 pound shiro miso paste
4 butterfish filets (Black Cod or other oily fish)
6 ounces finely minced red bell pepper
6 ounces finely minced yellow bell pepper
12 ounces pulverized onion
12 ounces daikon
5 cloves finely minced garlic
1.5 ounces fresh ginger
1/4 bunch cilantro
1 ounce scallion
2 ounces rice wine vinagre
4 package soy sauce
4 ounces vegtable stock
15 ounces soy bean oil

Directions

1

This will take 45 minutes to 1 hour. Cool.
2

Once cool, place fish in marinade and leave for 1-3 days.
3

When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.