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Soy Sake Glazed Fillet of Butterfish
This simple fish entrée explodes with umami—the savory element also known as “the fifth taste.” A sauce spiked with miso, soy sauce, sake, dashi and...
Servings
4
4
Cuisine Type
- asian
Day Part
- dinner
Main Ingredient
- Seafood
- Vegetables
- Mushrooms
Source: Kikkoman
This simple fish entrée explodes with umami—the savory element also known as “the fifth taste.” A sauce spiked with miso, soy sauce, sake, dashi and ginger and a side that includes shiitake mushrooms seasoned with soy sauce add several layers of umami to this dish. Choi sum is a leafy green vegetable that’s a smaller, more delicate version of bok choy. You can substitute baby bok choy if choi sum is not available.
Ingredients
1/2 cup Teriyaki Sauce (recipe follows)
4 skinless, boneless 6-oz. butterfish fillets
Aka Miso Dashi Nage (recipe follows)
1 oz. unsalted butter
8 shiitake mushrooms, stemmed and halved
4 pieces choi sum or baby bok choy
1 tsp. grated fresh ginger
Soy sauce, salt and black pepper, to taste
Steps
Prepare Teriyaki Sauce and pour 1/2 cup into heavy-duty plastic bag with zip top. Add butterfish fillets; seal bag and marinate in the refrigerator for 6 to 8 hr.
Prepare Aka Miso Dashi Nage; keep warm.
Remove fish from marinade and place fillets on oiled sheet pan or aluminum foil. Broil 7 to 9 min. or until done, brushing once or twice with Teriyaki Sauce.
Meanwhile, melt butter in large skillet. Add mushrooms and sauté 1 min. Add choi sum and ginger; sauté 1 min. more or until tender-crisp. Season with soy sauce, salt and pepper.
For service, spoon Nage onto plate; top with one fillet and choi sum- mushroom sauté.
Teriyaki Sauce
1 cup mirin
1/2 cup soy sauce
1/4 cup sake
1/4 cup sugar
Whisk all ingredients together until well blended.
Aka Miso Dashi Nage
1 tbsp. aka miso
1 cup dashi
1 tsp. grated fresh ginger
1 tsp. soy sauce
1/2 cup sake
1/2 cup butter
Combine all ingredients except butter in a non-reactive saucepan. Cook over med. heat until reduced by half. Whisk in butter until fully incorporated. Strain through a chinois; keep warm.
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