From Phantom Gourmet courtesy of Ming Tsai, Ming Tsai
I absolutely love the the Sake-Miso marinated butterfish at Blue Ginger!!! I decided to try making it with salmon (as I was unable to find Alaskan butterfish at the market). Still super yummy!
I made the wasabi oil and soy syrup to go with the salmon. They were very easy to whip up and added another great dimension to the fish. If you don't feel up to making the oil and syrup, the fish is still yummy on its own.
Fish
Ingredients:
1 cup light miso (shiro-miso)
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup sake
1 tablespoon finely chopped fresh ginger
1/2 cup grapeseed oil
1/4 cup sugar
4 5 x 3-inch Alaskan Butterfish (cut from fillet, about 7 ounces each)
Directions:
1. In a medium nonreactive bowl, combine the miso, mirin, sake, ginger, grapeseed oil and sugar and stir to blend. Add the butterfish, turn to coat and marinate, covered and refrigerated, overnight, or at least 8-12 hours.
2. Prepare an outdoor grill or preheat the broiler. Wipe the marinade from the fish and season it with pepper to taste. Grill or broil the fish, turning it once, until just cooked through 10-12 minutes. Meanwhile, cut each roll into 5 pieces, 3 straight across and 2 diagonally.
Wasabi Oil
Makes about 1 cup
Ingredients:
1/2 cup wasabi powder
2 tablespoons mirin (Japanese sweet sake)
2 teaspoons sugar
1/2 cup grapseed oil
Directions:
In a small stainless-steel bowl, combine the wasabi powder, mirin and sugar and whisk to blend. Add a little less than ½ cup of water gradually, whisking, until a pancake batter-like puree is formed. Whisk in the oil. Let stand for 10 minutes before using.
Soy Syrup
Makes 2 cups
Ingredients:
2 cups soy sauce
1/2 cup brown sugar
Juice of 1 lime
Directions:
In a medium saucepan, combine the soy sauce, brown sugar and lime juice. Bring to a boil slowly over medium heat, turn down the heat and reduce the mixture by three-fourths or until syrupy, about 30 minutes. Strain, cool and use.
I absolutely love the the Sake-Miso marinated butterfish at Blue Ginger!!! I decided to try making it with salmon (as I was unable to find Alaskan butterfish at the market). Still super yummy!
I made the wasabi oil and soy syrup to go with the salmon. They were very easy to whip up and added another great dimension to the fish. If you don't feel up to making the oil and syrup, the fish is still yummy on its own.
Fish
Ingredients:
1 cup light miso (shiro-miso)
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup sake
1 tablespoon finely chopped fresh ginger
1/2 cup grapeseed oil
1/4 cup sugar
4 5 x 3-inch Alaskan Butterfish (cut from fillet, about 7 ounces each)
Directions:
1. In a medium nonreactive bowl, combine the miso, mirin, sake, ginger, grapeseed oil and sugar and stir to blend. Add the butterfish, turn to coat and marinate, covered and refrigerated, overnight, or at least 8-12 hours.
2. Prepare an outdoor grill or preheat the broiler. Wipe the marinade from the fish and season it with pepper to taste. Grill or broil the fish, turning it once, until just cooked through 10-12 minutes. Meanwhile, cut each roll into 5 pieces, 3 straight across and 2 diagonally.
Wasabi Oil
Makes about 1 cup
Ingredients:
1/2 cup wasabi powder
2 tablespoons mirin (Japanese sweet sake)
2 teaspoons sugar
1/2 cup grapseed oil
Directions:
In a small stainless-steel bowl, combine the wasabi powder, mirin and sugar and whisk to blend. Add a little less than ½ cup of water gradually, whisking, until a pancake batter-like puree is formed. Whisk in the oil. Let stand for 10 minutes before using.
Soy Syrup
Makes 2 cups
Ingredients:
2 cups soy sauce
1/2 cup brown sugar
Juice of 1 lime
Directions:
In a medium saucepan, combine the soy sauce, brown sugar and lime juice. Bring to a boil slowly over medium heat, turn down the heat and reduce the mixture by three-fourths or until syrupy, about 30 minutes. Strain, cool and use.
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