Jul 14 2026
Restaurants›GOEN Dining + Bar›*classic Trio Recipe

*classic Trio Recipe

Inspired by GOEN Dining + Bar
Time2h
Serves4

Misoyaki Butterfish| Macadamia Nut Fish| Hibachi Salmon

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Ingredients

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Misoyaki Butterfish

Macadamia Nut Fish

Hibachi Salmon

Method

Misoyaki Butterfish

  1. 1

    Marinate the Fish

    In a bowl, mix miso paste, mirin, sake, and sugar until well combined. Place the butterfish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour, preferably overnight.

  2. 2

    Grill the Fish

    Preheat the grill to medium heat. Remove the fish from the marinade and grill for about 4-5 minutes on each side, until the fish is cooked through and has nice grill marks.

Macadamia Nut Fish

  1. 3

    Prepare the Coating

    In a bowl, combine crushed macadamia nuts, panko breadcrumbs, salt, and pepper. In another bowl, whisk the eggs.

  2. 4

    Coat the Fish

    Dip each white fish fillet into the egg mixture, then coat it with the macadamia-nut breadcrumb mixture, pressing gently to adhere.

  3. 5

    Cook the Fish

    Preheat the oven to 375°F (190°C). Place the coated fish on a baking sheet and bake for 15-20 minutes, or until golden brown and cooked through.

Hibachi Salmon

  1. 6

    Marinate the Salmon

    In a bowl, combine soy sauce, minced garlic, grated ginger, and sesame oil. Add the salmon fillets and let them marinate for at least 30 minutes.

  2. 7

    Cook the Salmon

    Preheat a grill or skillet over medium-high heat. Cook the marinated salmon for about 5-7 minutes on each side, or until cooked to your desired doneness.

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