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We solve the Hawaii "Butterfish Mystery"



butterfish_Hawaii_recipeHawaii-Style Misoyaki Butterfish

Misoyaki butterfish is fairly simple, but you need to work a day ahead.
 
For four 6-ounce black cod fish fillets, prepare this marinade:

½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)

Combine ingredients over low heat in a sauce pan until caramel color.

This is a marinade, so you can adjust proportions and ingredients to suit yourself. Some chefs add a bit of soy sauce, others a touch of vinegar. Still others grate in a little fresh ginger. Some Japanese chefs also add kasu, which are the lees from making sake, though that’s a hard ingredient to find.  

Cool the marinade and use it to cover the fish fillets. Refrigerate for at least 24 hours, then grill, broil or saute gently. You don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown.

Photo first page: courtesy of Nobu Waikiki, where the dish is called miso-marinated black cod.  Photo second page: A typical Hawaii presentation.


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