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Hawaiian Style Misoyaki Butterfish w/Kim Chee Lime Butter Sauce

Tasty Hawaiian Style Misoyaki Butterfish with Kim Chee Lime Butter Sauce dish recipe. Delightfully delicious butterfish with buttery taste adds moist texture and phenomenal taste to this dish.
Posted By: Sid Alapai
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Prep Time: 20 | Cook Time: 50 minutes | Ready In: 70
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US Metric

Misoyaki Butterfish:
7 oz sea bass or halibut
1 cup sake (can substitute rice wine)
1 cup mirin (can substitute rice wine)
1 cup sugar
1/2 lb miso
1 Tbsp olive oil

Kim Chee Lime Butter Sauce:
2 Tbsp Olive oil
1 small Chopped sweet onion
1Tbsp Chopped shallots
1 clove Roasted garlic chips
1/3 cup White wine
2 tsp Fish Sauce
1 Tbsp. Fresh lime
2 Tbsp Cream
2 Tbsp Chopped cilantro
2 Tbsp Unsalted butter
1 Tbsp Kim Chee sauce
3 Tbsp Chili sauce


Cooking Process:

Misoyaki Butterfish:
Combine sake, mirin, sugar and miso in a small saucepan and simmer until it becomes a dark, caramel color.
After marinade has cooled, submerge fish completely and refrigerate for 24 hours.
Take the marinated fish and place it into a sauté pan on medium heat with a small amount of oil Cook for 2 to 4 minutes on each side.

Kim Chee Lime Butter Sauce:
Begin sauce by slicing the garlic thinly and slow roasting it in the oven for 40 minutes, at 250 degrees.
Using a small amount of oil, sauté the onion, shallot and garlic, until they become translucent.
Deglaze with white wine and fish sauce, and then simmer until reduced by half.
Add cream, lime juice and a pinch of cilantro.
Reduce the mixture until it thickens and slowly blend in the Kim Chee sauce and butter.
Strain sauce through a chinois or cheese cloth and then mix in 1 tablespoon of cilantro and the chili sauce.

Assembly:
Place fish on the center of the plate on top of your starch of choice.
Ladle the Kim Chee Lime Butter Sauce around the fish.
Optional: top with chopped cilantro.

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