Hawaiian Style Misoyaki Butterfish With Kim Chee Lime Butter Sauce
I was watching an episode of Iron Chef America and for all of you familiar with this popular cooking show, the secret ingredient was Butterfish. I had never had this fish before so on my recent visit to Hawaii I ordered this delightfully delicious fish. The texture is moist and perfect, the taste is phenomenal as it has a buttery taste that is not very heavy or over powering. From one of the best chefs for Pacific Rim cuisine here is a recipe from Roy Yamaguchi, of Roy's Bar and Grill.
Hawaiian style misoyaki butterfish with kim chee lime butter sauce.
Serving size is for one
Misoyaki Butterfish Ingredients
- 7 oz Butterfish (can substitute Halibut or Sea bass if not available)
- 1 cup sake
- 1 cup mirin
- 1 1/8 cup sugar
- 8 ounces miso
- 1 Tbsp Olive oil
Misoyaki Butterfish Instructions
- Combine sake, mirin, sugar and miso in a small saucepan and simmer until it becomes a dark, caramel color.
- After marinade has cooled, submerse fish completely and refrigerate for 24 hours.
- Take the marinated fish and place it into a saute pan on medium heat with a small amount of oil.
- Cook for 2 to 4 minutes on each side, depending on thickness of fish.
Assembly Instructions
- 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.
Kim Chee Lime Butter Sauce Ingredients
- 2 Tbsp Olive oil
- 1 small Chopped sweet Maui onion (Walla Walla onions are good too)
- 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
Kim Chee Lime Butter Sauce Instructions
- 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, saute 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.