Misoyaki Butterfish

READY IN: 72hrs 30mins
Recipe by marisk

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 : )

Top Review by Hooyah

Very good recipe. Misoyaki Butterfish is one of my favorite dishes and I would like to someday try it using Chilean Sea Bass. Not too many people are familiar with the term, "Butterfish". In Hawaii we gave it the name Butterfish because of the tender, flakey, oiliness of the fish used to make this dish. Butterfish is also used as a garnish when making lau lau (salted pork beef or chicken wrapped with taro leaves, and then an outer wrapping of ti leaves). This is later steamed for several hours until the lau lau contents are tender. Butterfish is more universally known as Black Cod.

Ingredients Nutrition

  • 6 ounces fillet butterfish, skin intact
  • 1 tablespoon vegetable oil

  • 13 cup sake (Japanese rice wine)
  • 13 cup mirin (Sweet Japanese rice wine)
  • 1 cup granulated sugar (to taste)
  • 1 cup white miso
  • grated ginger (optional, to taste)


  1. 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.
  2. 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.
  3. Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
  4. **72 hours later** Remove your filet from the Ziploc® bag.
  5. 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.
  6. Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
  7. 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.

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