Sa Shi Su Se So: Miso Butterfish

By Misty I.

We had Valentine’s dinner with a lot of family members this year. I wanted something easy that would go well with steaks. A colleague had just gone to Nobu Waikiki and that got me thinking about the tasty miso butterfish (aka miso black cod) my husband and I have had there.

After a quick google search, I landed on this miso black cod recipe from justonecookbook.com. Here is my modified version below:

Miso Butterfish

Ingredients:

1 (2 lb.) bag frozen black cod/butterfish (from KTA)
4 teaspoons salt to taste
¾ cup white miso (Maru-Hi)
6 tablespoons sake (haha…I used Sho Chiku Bai)
6 tablespoons mirin (Shirakiku)

Method:

  1. Thaw the fish.
  2. Salt the thawed fish for 30 minutes.
  3. After 30 minutes, wipe the salt from the fish. (I didn’t use the sake method like justonecookbook.com)
  4. Place the fish in a large shallow dish.
  5. Mix together the sake, mirin, and miso and pour over the fish.
  6. Soak the fish in the sauce for TWO DAYS in the refrigerator.
  7. After two days, completely remove all the sauce from each filet.
  8. Preheat oven to 400 degrees.
  9. Place fish on foil AND parchment lined sheet pan and bake for 20-25 minutes.
  10. Turn on “broil” for 3-4 minutes (watch it so it doesn’t burn!!)

That’s it, only easy!

Advertisements