Misoyake Butterfish Recipe

Ingredients

1/2 cup mirin

1/2 cup sake

1/2 pound shiro miso paste

4 butterfish filets (Black Cod or other oily fish)

6 ounces finely minced red bell pepper

6 ounces finely minced yellow bell pepper

12 ounces pulverized onion

12 ounces daikon

5 cloves finely minced garlic

1.5 ounces fresh ginger

1/4 bunch cilantro

1 ounce scallion

2 ounces rice wine vinagre

4 package soy sauce

4 ounces vegtable stock

15 ounces soy bean oil

This will take 45 minutes to 1 hour. Cool.

Once cool, place fish in marinade and leave for 1-3 days.

When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.