*roy's® Misoyaki Butterfish Recipe
Forbidden Rice | Sweet Ginger Wasabi Butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Forbidden Rice
Rinse the forbidden rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
- 2
Cook the Miso-marinated Butterfish
Preheat your grill or a non-stick skillet over medium heat. Cook the miso-marinated butterfish for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. Remove from heat and let rest for a couple of minutes.
- 3
Make the Sweet Ginger Wasabi Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced fresh ginger and cook for 1-2 minutes until fragrant. Stir in the soy sauce, honey, and wasabi paste. Mix until well combined and remove from heat.
- 4
Serve the Dish
On a plate, serve a portion of forbidden rice. Top with the grilled butterfish and drizzle the sweet ginger wasabi butter over the top. Garnish with sliced green onions and sprinkle sesame seeds for added texture. Serve immediately.
