Butterfish Nitsuke (Sake Soy Sauce)
I love butter fish, no matter the preparation. This is a very simple yet flavorful dish I make over and over again. Often eaten with rice and simple vegetables, I also enjoy this in ochazuke (tea with rice). Very comforting.
1 lb. butterfish (black cod) fillets Sauce: ½ c. sake ½ c. Aloha shoyu ¼ c. mirin 2 TB white miso paste 2 TB brown sugar 3 TB ginger, peeled, crushed 1 garlic cloves, crushed
In a saucepan over medium heat; combine sauce ingredients. Stir well to combine. Bring to a boil. Reduce heat. Add fish into saucepan. Simmer while spooning sauce over fish. Optional to place a crumpled piece of foil over fish to keep fish submerged in sauce. Cook 2-3 minutes.
Serve immediately. Serves 2-3.