Thursday, May 20, 2010
I prepared the butterfish (black cod) fillet using a recipe from Roy's Restaurant, but slightly adapted. Make sure you get the butterfish also known as black cod or sablefish. There are apparently lots of different kinds of butterfish, as I found out. This fish has a velvety, delicate texture and a high oil content, which is what makes it taste well, like butter. Or, buttah.
Per half pound butterfish (black cod/sablefish) fillet:
1/3 cup sake
1/3 cup mirin
3T white miso
3T granulated sugar
Bring the sake and mirin to a boil in a small pot. Boil for 5 minutes, then reduce to a simmer for 10 minutes.
Whisk in the miso and sugar until well-incorporated.
Simmer on low heat. Do not boil miso. Recipe says for an hour, but I turned it off after a half hour and I think it came out fine.
Allow to cool, then marinate fillet in a ziploc bag for 24 hours. Make sure you coat the whole fish, and push out the air bubble.
Before cooking, wipe off excess marinade with your fingers. If you have too much miso it will burn.
Sear fish over medium heat in a fry pan, about 3 minutes per side.
Serve with hot fresh rice.