Misoyaki Cod with Jasmine Rice

We had the most delectable misoyaki butterfish in Hawaii this summer and have worked to recreate it since. We came very close with this cod recipe. A few more tweaks and I’m sure we’ll have it!

2 four-ounce cod fillets
½ cup sake (we used a full cup of rice wine because it was what we had on hand)
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (You can also use a mixture of white and red miso if you can find it)
2-3 tablespoons soy sauce

Bring the first four ingredients together in a double boiler over medium-high heat. Stir to combine until sugar is dissolved and starting to bubble. Remove from heat. Stir in soy sauce. Allow to cool. Once marinade is cool, submerge cod in marinade. Refrigerate for at least 4 hours and up to 36. The longer the better. When ready to cook, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked, brush with some remaining marinade and broil for an additional 2-3 minutes until well caramelized. (You may want to flip the fish over once, brushing it with the marinade again).

My Opinion:
Amazing. The flavors of this dish are fantastic. I can’t wait to try the marinade on chicken and shrimp! Next time we’ll try sea bass, sablefish or halibut to see if it is a bit closer to the actual fish, but believe me, we will be making this again!

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