Misoyaki Butterfish

Ingredients

4 7oz fillets of Black Cod

           

Miso Marinade

8 tbsp White Miso Paste

8 tbsp Sugar

1 ¼ cup Sake

1 ¼ cup Mirin

1 tbsp Cooking Oil (for caramelising fish)

 

Method

Combine and whisk all the ingredients in a heavy bottomed sauce pot.  Place over low heat for approximately 1 ½ hours or until the marinade reduces down to a dark caramel colour.  Stir often.  Once finished, cool the marinade completely in the refrigerator.

 

Place the fish in a shallow container and cover the fish in half of the marinade.  Cover and marinate the fish for 3days in the refrigerator.

 

Pre-heat oven to 180°C.  Coat fish once more with the reserved marinade.  Caramelize both sides of the fillets in a non-stick skillet over a medium low heat then transfer onto a baking pan lined with parchment paper and bake for approximately 3-4 minutes or until the fish is firm to the touch.