Misoyaki

Ingredients

• Servings: 4
• miso marinade:
• 1 1/4 cups miso
• 1 cup sugar
• 1/2 cup sake
• 1/2 cup mirin (japanese sweet wine)
• 4 (6 ounce) fillets butterfish (black cod)
• beurre blanc:
• 2 1/2 teaspoons chopped shallot
• 1 bay leaf
• 4 whole black peppercorns
• 7 teaspoons wine vinegar
• 3 1/2 teaspoons dry wine
• 7 teaspoons heavy whipping cream
• 1 cup butter, cut into 1/2-inch pieces
• lemon sauce:
• lemon, juiced
• 1 teaspoon chopped fresh parsley, or to taste
• sweet soy sauce:
• 1 cup soy sauce
• 1 cup sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 10 hrs


• 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.