Misoyaki Recipe - Allrecipes.com
  • READY IN 10 hr

Misoyaki

Recipe by  

"Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    10 hrs

Directions

  1. 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.
  2. 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.
  3. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  4. 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.
  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 warmed plate and drizzle lemon sauce and sweet soy sauce around fish.
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Footnotes

  • 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.
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Reviews More Reviews

Mar 13, 2014

Best tasting fish ever! We can't get enough. Even if you don't have the time to do the 8 hour marinade its still great!

 

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Nutrition

  • Calories
  • 1392 kcal
  • 70%
  • Carbohydrates
  • 140.9 g
  • 45%
  • Cholesterol
  • 243 mg
  • 81%
  • Fat
  • 67.9 g
  • 105%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 7293 mg
  • 292%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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