Roy’s Japanese Misoyaki Butterfish with Sizzling Soy Vinaigrette Recipe
Chef Evans of Roy’s Restaurant demonstrated to the crowd on how to make Japanese Misoyaki Butterfish at the Del Mar fairgrounds. His crew even prepared copies of the recipe for everybody who wants...
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Ingredients
- 4-7 oz pieces of black cod (substitute with salmon if not available)
- 1 qt misoyaki marinade
- 16 oz sizzling soy vinaigrette
- 3 cups sake
- 3 cups mirin (sweet rice wine)
- 8 oz saikyo miso
- 8 oz brown or white sugar
- 1 red bell pepper, brunoise (very small dice)
- 1 yellow bell pepper, brunoise
- 1 green bell pepper, brunoise
- 1 bunch green onion, fine chopped
- 1 bunch cilantro, fine chopped
- 2 oz daikon root, grated
- 2 oz maui onion, grated
- 1 oz ginger, minced
- 1/2 cup peanut oil
- 1 cup soy sauce
- 2 oz rice wine vinegar
- 2 lemons, juice
- salt
- pepper
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