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

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

Assembly Instructions

  1. Place fish on the center of the plate on top of your starch of choice.
  2. 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

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