Misoyaki Butterfish

• To make the marinade you will need the following ingredients:
• 1/3 cup sake
• (Japanese rice wine)
• 1/3 cup mirin (SweetJapanese rice wine)
• 1 cup granulated sugar
• (or sugar to taste)
• 1 cup white miso
• (soybean paste)
• grated ginger (optional)
• Since I'm a firm believer in using local products whenever possible, I use locally made miso. This one is made by Hawaiian Miso & Soy Company. This miso is great for marinades (like this one), for miso soup, or as a base for salad dressings

1. To prepare the marinade, add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for approximately 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow to cool completely.
2. Next comes the fish.
3. To prepare the fish, it first needs to be defrosted. Once that's done, the fish should be rinsed in some cold running water and then patted dry with a clean paper towel. Now the fish is ready for the marinade
4. Using a filet that's about 6-ounces, I keep the skin intact, then place into a Ziploc(R) bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
5. Now you're ready to cook your misoyaki butterfish. Remove your filet from the Ziploc(R) bag.
6. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. You don't want the heat to be too high, as the miso will burn and then taste a bit bitter. What you really want to happen is the sugar to slightly carmelize and give it a nice golden brown color. Add your fish to the pan...
7. Cook for about 4-5 minutes before turning...
8. After letting it cook for another 4-5 minutes, you're ready to serve.

marinade, sake, mirin, sugar, sugar, white miso, ginger, marinades

Taken from www.epicurious.com/recipes/member/views/misoyaki-butterfish-1217934 (may not work)