Butter Fish Like ROYS 1/3 cup sake (Japanese rice wine) 1/3 cup mirin

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1. In a pot over medium heat, bring the sake and mirin to a boil. Don't heat the mixture too quickly. Be sure to watch it, if it gets too hot the alcohol could create a flame. Reduce the heat and simmer for 10 minutes. 2. Whisk in the miso and granulated sugar until incorporated.

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Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low. Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely. Wash and pat dry the black cod fillets (make sure it is completely dry).

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Instructions. To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool. Generously marinade butterfish in misoyaki marinade for 48-72 hours. Pre-heat oven at 400F and bake fish for 5-8 minutes.

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Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool. Once cool, place fish in marinade and leave for 1-3 days. When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.

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Butter Fish Like ROYS 1/3 cup sake (Japanese rice wine) 1/3 cup mirin

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Generously marinade black cod in misoyaki marinade for 24 hours. (12 hours for salmon). To make the sizzling soy vinaigrette, heat the peanut oil in a pan until it reaches smoke point. Place the bell peppers, onions, cilantro, daikon, and ginger in a mixing bowl. Ladle hot oil over the vegetable mixture in 2 oz increments.

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Cool the marinade and use it to cover the fish fillets. Refrigerate for at least 24 hours, then grill, broil or saute gently. You don't want to let the sugar in the marinade burn, just turn a beautiful golden brown. Categories: Recipes. HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001.

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Preheat oven to 400°F. Spray baking pan with non-stick cooking spray; set aside. In a small bowl, combine miso paste, brown sugar, shoyu, yuzu juice and half the ginger; whisk until smooth. Pat butterfish dry with paper towels and season with pepper on both sides. Place fillets on baking pan; top with 2/3 of glaze, spreading to evenly coat.