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Roy's Misoyaki Butterfish Recipe

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This recipe for Roy's Misoyaki Butterfish is from Ms. Cara Cooks , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four 3-7 oz. boneless Black cod fillets or other oily fish.
For Marinade:
1cup mirin
1cup sake
1 1/4lb. shiro miso paste
1 1/2lb. sugar
For Sauce:
4oz. red bell pepper (finely minced)
4oz. yellow bell pepper (finely minced)
8oz. onion (pulverized)
8oz. daikon (pulverized)
3cloves garlic (fine minced)
1oz. ginger (fine minced)
1/4bunch cilantro (fine minced)
1oz. scallion (fine minced)
4oz. rice wine vinegar
8oz. wheat free soy sauce
8oz. vegetable stock
6oz. soy bean oil
To taste black pepper
Baby Bok Choy
1/2lb Bok Choy 1 Tbsp Garlic (chopped)
1Tbsp Ginger (chopped)
To taste Kosher Salt and Black Pepper
1Tbsp Butter
Directions:
Directions:
1.For fish and marinade:
2.Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. Cool.
3.Once cool, place fish in marinade and leave for 24 hours.
4.When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle.
5.For sauce:
6.Place bell peppers, daikon, onion, garlic, ginger, cilantro, and scallions into a pan.
7.Heat soy bean oil in another sauté pan until smoking hot (oil should be close to its flash point)
8.Carefully spoon sizzling hot soy bean oil over the bell peppers, daikon, onions, garlic, ginger, cilantro and scallions. Be sure to cook (sizzle) all of the ingredients to draw out the entire flavor from the aromatics.
9.Add hot vegetable stock, Wheat free soy and rice wine vinegar. Adjust flavor with salt, pepper and remove excess soy bean oil. Chill and hold for serving.
10.Blanch bok choy in lightly salted water for thirty seconds, then sauté bok choy in a pan with garlic, ginger, butter, kosher salt, and pepper. Serve Butterfish with rice and sautéed baby bok choy.

 

 

 

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