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Misoyaki Fish

This is a do ahead dish as the fish needs to marinate in this flavorful sauce. A popular Japanese preparation for fish commonly found in Bento Style packed meals. Butterfish is the most traditional of fish used in this recipe, but feel free to use your favorite. Tangy, salty and sweet flavors.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 10-12 minutes | Ready In: marinate 48-72 hours
Ingredients: Print   Add to cart
US Metric

6 pc. (6-7 oz.) fish fillet (butterfish/black cod, salmon, mahi mahi or ono) ½-inch thick
1 ½ c. white miso paste
1 c. sugar
½ c. sake
½ c. mirin
2 tsp. Aloha shoyu
1-inch ginger, peeled, grated

Cooking Process:

In a saucepan over medium heat; bring sugar, sake and mirin to a boil. Boil 10 minutes; stirring until sugar dissolves. Reduce heat; whisk in miso and soy sauce. Remove from heat; cool completely. Marinate fish 48-72 hours . Pre-heat oven to 450 degrees. Place marinated fish onto foil line baking sheet. Bake 5-8 minutes. To finish cooking; broil an additional 2-3 minutes until caramelized. Optional to saute marinated fish in a skillet over medium high heat 4-5 minutes on each side.

how to serve:
Serves 4-6.