Misoyaki Butterfish Recipe

Preparation and Cooking

1. 1

   Marinate the Fish

   In a mixing bowl, combine miso paste, sake, mirin, and sugar. Mix until smooth. Place the black cod fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 6 hours or overnight.

2. 2

   Prepare the Rice

   Rinse the white rice under cold water until the water runs clear. Cook the rice according to package instructions. Set aside when done.

3. 3

   Broil the Fish

   Preheat the broiler. Remove the fish from the marinade and shake off excess. Place the fillets on a broiler-safe pan lined with foil. Broil for about 6-8 minutes on each side or until the fish is cooked through and caramelized.

4. 4

   Sauté Bok Choy

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add bok choy and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

5. 5

   Serve

   Plate the rice, topped with the broiled black cod and sautéed bok choy on the side. Enjoy your Misoyaki Butterfish!