4 pieces butterfish aka black cod aka sabelfish filets
1⁄3 Cup sake
1⁄3 Cup sweet mirin
2⁄3 Cup sugar
1 Cup white miso paste
1 inch grated ginger root
2 inches minced fine green onion
To make the misoyaki marinade, bring sake, mirin and sugar and ginger to a boil for 5 minutes.
Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool.
Generously marinade butterfish in misoyaki marinade for 48-72 hours.
Pre-heat oven at 450 and bake fish for 5-8 minutes.
When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly.
Add green onion and serve with steamed hot white rice!
Let's kaukau enjoy!! :)