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Shoyu Butterfish June 11, 2017

Posted by marksun in fish, Japanese, sause.
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This is an easy  way to cook frozen butterfish.  The miso is a nice touch.

1 lb. butterfish fillets  – frozen ok

Sauce:
½ c sake or beer if you don’t have sake
½ c shoyu
¼ c mirin
2 T white miso
2 T brown sugar
piece of fresh ginger crushed or grated
1 garlic clove – crushed

Mix sauce ingredients, bring to boil in a saucepan big enough for the fish

Add fish, cook  about 5 min on a side or until cooked

Serve with rice, or with somen noodles.