Sweet salty miso goodness with butterfish

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Misoyaki Butterfish

Misoyaki Butterfish

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One of the (very) few things that my mother-in-law actually requests I make for her.

Butterfish is exactly that, a firm buttery fish.

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Ingredients

Marinade
¼ cup white miso
2-3T shoyu
2T white sugar
2T Aji-Mirin, Japanese rice wine vinegar*
(*See note below vs. Japanese vinegar.)

1-2 butterfish fillets (salmon is OK too)

What To Do

Whisk marinade ingredients together until smooth. Coat fish and marinate skin-side up for at least 30 minutes. This is so that the marinade soaks in quickly

Broil (preferred) skin side up, or grill for about 10-15 minutes total time. Check on it about halfway through. Flip to finish skin side down.

It is done when the fish flakes nicely and the miso coating is nicely browned.

Notes and Talking Story

*Mirin is very different from Japanese vinegar. Mirin is Japanese rice wine vinegar, is sweet/syrupy, and contains alcohol. Typically I store this in the fridge.
“Regular” Japanese vinegar is, well, vinegar: sharp, sour, a thin liquid, and a pantry item.
Do not swap one for the other.
I am a BIG fan of church, school, and office cookbooks. This is a streamlined recipe from a Japanese Methodist Church cookbook.
The original was a drawn-out, 2-day, marinate-in-the-fridge process. Too many steps and if you were not very careful, your whole fridge reeked fish. From personal experience, this is highly undesirable.