Jul 14 2026
Restaurants›Naung Mai Thai Kitchen›Steamed Butterfish With Misoyaki Sauce Recipe

Steamed Butterfish With Misoyaki Sauce Recipe

Inspired by Naung Mai Thai Kitchen
Time1h
Serves4

Steamed Black Cod with Onion, Garlic and Green Onion in Misoyaki Sake Sauce. Serves with Miso Soup and Rice with Furikake. All serves with Green Salad and Garlic Sauteed Vegetables

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Ingredients

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For the Steamed Butterfish

For the Miso Soup

For the Rice with Furikake

For the Green Salad

For the Garlic Sautéed Vegetables

Method

For the Steamed Butterfish

  1. 1

    Prepare the Misoyaki Sauce

    In a small bowl, mix together sake, miso paste, soy sauce, brown sugar, and sesame oil to create the misoyaki sauce.

  2. 2

    Prep Vegetables

    Slice the onion, garlic, and green onion.

  3. 3

    Layer in Steamer

    In a steamer, layer the sliced onion and garlic at the bottom. Place the butterfish fillets on top and pour the misoyaki sauce over the fish.

  4. 4

    Steam the Fish

    Cover and steam for about 15-20 minutes, or until the fish flakes easily with a fork.

For the Miso Soup

  1. 5

    Prepare Dashi Stock

    In a pot, bring dashi stock to a gentle simmer.

  2. 6

    Add Tofu and Seaweed

    Add cubed tofu and seaweed to the pot. Simmer for an additional 5 minutes.

  3. 7

    Mix Miso Paste

    In a small bowl, mix a bit of the hot dashi stock with the miso paste to dissolve it. Then add it back to the pot.

  4. 8

    Garnish and Serve

    Finally, garnish with sliced green onion and serve hot.

For the Rice with Furikake

  1. 9

    Rinse Rice

    Rinse the jasmine rice under cold water until the water runs clear.

  2. 10

    Cook Rice

    In a pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat and cover. Cook for 15-20 minutes.

  3. 11

    Add Furikake

    Once cooked, fluff the rice with a fork and sprinkle with furikake before serving.

For the Green Salad

  1. 12

    Mix Salad Ingredients

    In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.

  2. 13

    Dress the Salad

    Drizzle with sesame dressing and toss gently.

For the Garlic Sautéed Vegetables

  1. 14

    Prep Vegetables

    Chop broccoli, carrot, and bell pepper into bite-sized pieces.

  2. 15

    Sauté Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

  3. 16

    Sauté Vegetables

    Add the chopped vegetables and stir-fry for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

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