Miso Sake Butterfish

By carvalhohm

Ingredients

• Marinade:
• 4- 6 ounce butterfish fillet, skin removed
• 1 cup white miso
• 1 cup sake
• 1 cup mirin
• 1/2 cup sugar
• Wasabi Butter Sauce:
• 2 cups unsalted butter, cut into pieces
• 2 cups white wine
• 1 shallot, chopped
• 1/2 cup whipping cream
• 2 tablespoons rice vinegar
• 3 tablespoon mirin
• 2 teaspoons fresh ginger juice
• 4 tablespoons wasabi powder, made into a paste with 1 tablespoon water
• Salt & pepper to taste

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

*Marinade:*
Combine miso, sake, mirin and sugar in a sauce pan over medium heat; stir occasionally for 15 minutes. Remove fro heat and let cool. Pour marinade over fish and cover tightly with plastic wrap. Marinate in refrigerate for 2 days.

Preheat oven to 350 degrees. Remove fish from marinade and place in a nonstick pan. Saute on medium heat until miso starts to caramelize; turn fish over and cook an additional 3 minutes. Place fish in a greased baking pan and bake for 3 minutes.

*Wasabi Butter Sauce:*
Combine white wine, shallots and rice vinegar in sauce pan on medium heat. Heat until liquid evaporates. Add cream and reduce to low heat. Whisk butter, a little at a time, into shallot mixture. Add salt and pepper to taste, then strain and set liquid aside. Mix mirin, ginger juice and wasabi together in a bowl; add to liquid that has been set aside. Pour sauce over and around fish.