Misoyaki Butterfish

Recipe by marisk
READY IN: 72hrs 30mins
YIELD: 1 fillet


  • 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)
  • grated ginger (optional, to taste)


  • 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.