Misoyake Butterfish

• 1/2 cup mirin
• 1/2 cup sake
• 1/2 pound shiro miso paste
• 4 butterfish filets (Black Cod or other oily fish)
• 6 ounces finely minced red bell pepper
• 6 ounces finely minced yellow bell pepper
• 12 ounces pulverized onion
• 12 ounces daikon
• 5 cloves finely minced garlic
• 1.5 ounces fresh ginger
• 1/4 bunch cilantro
• 1 ounce scallion
• 2 ounces rice wine vinagre
• 4 package soy sauce
• 4 ounces vegtable stock
• 15 ounces soy bean oil

1. This will take 45 minutes to 1 hour. Cool.
2. Once cool, place fish in marinade and leave for 1-3 days.
3. When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.

mirin, sake, paste, butterfish filets, red bell pepper, yellow bell pepper, onion, daikon, garlic, ginger, cilantro, scallion, rice wine vinagre, soy sauce, stock, soy bean oil

Taken from www.epicurious.com/recipes/member/views/misoyake-butterfish-5a4554202299aa7b89658b74 (may not work)