MISOYAKI BUTTERFISH
Misoyaki Butterfish is a classic Hawaii recipe (you can even buy it at Costco Hawaii!) It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time P1DT20m
Number Of Ingredients 5
Steps:
- Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
- Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
- Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
- When you're ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
- Eat with rice! Enjoy ^_^
MISO BUTTER
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Provided by Mark Bittman
Categories condiments
Time 10m
Yield 4 to 8 servings.
Number Of Ingredients 3
Steps:
- Cream the butter and miso together with a fork, adding black pepper if you like.
- Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams
MISOYAKI
Steps:
- 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.
Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g
MISO BUTTER
This flavorful compound butter is fantastic brushed onto fish, chicken, chops, eggplant, you name it. It's also delicious tossed with pasta and fresh herbs (clams would be a great addition here as well).
Provided by Martha Stewart
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Mash together butter and miso in a bowl until smooth and combined. Miso butter can be refrigerated, covered, up to 2 weeks before serving.
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
MISO BUTTERFISH
Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.
Provided by DarrenTunstall
Time P1DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.1 g, Cholesterol 108.9 mg, Fat 16.2 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 0.5 g, Sodium 1858.2 mg, Sugar 39.8 g
GRILLED MISO FISH FILLETS
Steps:
- Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
- Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
- Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.
MISO FISH CHOWDER
This twist on New England clam chowder features a lighter broth that gets its depth from caramelized miso and smoky bacon, and its briny seafood flavor from bottled clam juice. New potatoes are in season during summer months and have tender, thin skins, but peeled Yukon Golds are a great alternative. To ensure flaky, tender fish, it is gently poached in the broth during the last five minutes of cooking. For a meatless chowder, simply omit the bacon and add a few pinches of smoked paprika in its place.
Provided by Kay Chun
Categories dinner, weekday, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
- Divide chowder in bowls and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.
MISOYAKI BUTTERFISH
A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )
Provided by marisk
Categories Japanese
Time P3DT30m
Yield 1 fillet
Number Of Ingredients 7
Steps:
- Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
- To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
- Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
- **72 hours later** Remove your filet from the Ziploc® bag.
- Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
- Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
- NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
More about "miso butterfish food"
BAKED MISO BUTTERFISH - THYME & JOY
From thymeandjoy.com
- Prepare & Preheat the Oven: Move the top rack so it is 3-4 inches away from the heat source and set to BROIL.
- Prepare The Marinade: In a small sauce pot, whisk together miso, mirin, orange juice and soy sauce until fully combined. Turn on heat to medium low and heat up until just before it starts to boil while stirring occasionally. Once it is almost boiling, remove from heat.
- Prepare The Butterfish: Pat your butterfish fillets dry with a paper towel and place them on a parchment lined baking sheet skin side down. Evenly distribute miso marinade on top of the fish in a thick layer.
- Bake Butterfish: Place marinated black cod into the oven and broil for 10-12 minutes or until fish is fully opaque and cooked through. Thin fillets need about 10 minutes while thicker ones need about 12-15 minutes. Remove from the oven and serve hot.
BUT THERE'S NO SUCH THING AS BUTTERFISH! - YOUTUBE
From youtube.com
Author SushiDayViews 6.8K
MISO COD (BLACK COD WITH MISO) 銀だらの西京焼き
From justonecookbook.com
HOW TO MAKE HAWAIʻI-STYLE MISOYAKI BUTTERFISH - HAWAII …
From hawaiimagazine.com
MISOYAKI BUTTERFISH | FOODLAND
From foodland.com
RECIPE: NOBU’S MISO-MARINATED BLACK COD - KITCHN
From thekitchn.com
RECIPES - CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH …
From hallmarkchannel.com
CRISPY MISO-BUTTER FISH WITH ASPARAGUS RECIPE | BON …
From bonappetit.com
4.4/5 (105)Servings 4
- Place a rack in upper third of oven and preheat to 400°. Line a rimmed baking sheet with foil. Line up 1½ lb. asparagus on a cutting board and trim woody ends (about bottom 2") with a chef’s knife; discard. Slice spears into 1" lengths and transfer to prepared baking sheet. Drizzle with 2 tsp. avocado or vegetable oil and season with kosher salt. Using your hands, toss well to coat. Push asparagus to one side of baking sheet.
- Pat four 4–6-oz. skin-on arctic char, sea bass, or salmon fillets dry with paper towels. Place, skin side down, on empty half of baking sheet.
- Now, make the miso butter: Place 3 Tbsp. unsalted butter in a small microwave-safe bowl. Microwave on medium power in 20-second intervals until melted. (Alternatively, melt butter in a small skillet over medium.) Add 6 Tbsp. white or yellow miso, 1 Tbsp. plus 1½ tsp. Sriracha, and 1 Tbsp. sugar. Smash and peel 9 garlic cloves. Finely grate on a Microplane into miso butter. Peel one 3" piece ginger with a spoon; finely grate into butter. Stir to combine.
MISO YAKI BUTTERFISH | BUTTER FISH RECIPE, MISOYAKI BUTTERFISH RECIPE ...
From pinterest.com
150 FOR MISO BUTTERFISH IDEAS IN 2022 | PET HACKS, DOG CARE, …
From pinterest.ca
MATSUHISA STYLE MISO BUTTERFISH - YELP.CA
From yelp.ca
OKUHARA FOODS - MISO BUTTERFISH
From okuharafoods.com
EASY MISO BUTTER - IRENA MACRI
From irenamacri.com
WHAT IS MISO AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
WHAT IS MISO? AND IS IT GOOD FOR YOU? - FOOD REVOLUTION NETWORK
From foodrevolution.org
BUTTERFISH MISO (SILVER POMFRET) | EASY JAPANESE RECIPE - YOUTUBE
From youtube.com
21 MISO BUTTERFISH RECIPE NOBU - SELECTED RECIPES
From selectedrecipe.com
MING TSAI: SAKE-MISO MARINATED ALASKA BUTTERFISH - HASHILIFE
From hashilife.com
MISO BUTTER SALMON 味噌バターサーモン - JUST ONE COOKBOOK
From justonecookbook.com
MISOYAKE BUTTERFISH FOOD- WIKIFOODHUB
From wikifoodhub.com
MISO BUTTERFISH - MISO PHAT SUSHI
From misophat.com
EASY MISO BUTTER SALMON, LUXURIOUS BUTTER WITH THE UMAMI FLAVOR …
From ketchupwithlinda.com
SWEET SALTY MISO GOODNESS WITH BUTTERFISH - FEEDING MY OHANA
From feedingmyohana.com
MISO BUTTERFISH | HAWAII FOOD, FOOD, BUTTERFISH
From pinterest.com
BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & WINE
From foodandwine.com
FISH EATERS BEWARE OF THE BUTTERFISH: YOUR TUMMY MAY THANK YOU
From rosieschwartz.com
EIEN HUNTER-ISHIKAWA - HOW TO MAKE MISO BUTTERFISH AT HOME
From eienhunterishikawa.com
BUTTERFISH MISO, 1 POUND - SHOP.FOODLAND.COM
From shop.foodland.com
MISO BUTTERFISH | HAWAIIAN ELECTRIC
From hawaiianelectric.com
SEAFOOD / OTHER — OKUHARA FOODS
From okuharafoods.com
5 INGREDIENT TILAPIA RECIPE WITH MISO BUTTER - SWEETPHI
From sweetphi.com
15 MISO BUTTERFISH RECIPE HAWAII - SELECTED RECIPES
From selectedrecipe.com
MISO BUTTER - A FAMILY FEAST®
From afamilyfeast.com
MISO BUTTERFISH IS A MUST - TOKONAME RESTAURANT, KAILUA TRAVELLER ...
From tripadvisor.ca
MATSUHISA STYLE MISO BUTTERFISH - MENU - SANSEI SEAFOOD …
From yelp.ca
THE BEST GLUTEN FREE MISOYAKI BUTTERFISH - LAULIMA KITCHEN
From laulimakitchen.com
MISO BUTTER: EASY RECIPE TO MAKE AT HOME | MOORLANDS EATER
From moorlandseater.com
BAKED MISO 'BUTTERFISH' - SITKA SALMON SHARES
From sitkasalmonshares.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love