Sake-Miso Marinated Butterfish (Sablefish)

The silky, caramelized miso-marinated black cod that has been a mainstay on Ming’s Blue Ginger menu since the beginning.

Ingredients

• 4 pieces Alaskan butterfish (sablefish/black cod), about 7 oz each, skin on
• 1 cup shiro (white) miso
• 1/2 cup mirin
• 1/2 cup sake
• 1/4 cup sugar
• 1/2 cup grapeseed oil
• 1 tablespoon finely chopped fresh ginger
• Freshly ground black pepper
• Wasabi oil and a soy-lime drizzle, for serving
• Steamed rice, for serving

Directions

1. In a nonreactive bowl, whisk together the miso, mirin, sake, sugar, grapeseed oil, and ginger until smooth.
2. Add the butterfish and turn to coat completely. Cover and refrigerate at least 8 hours or, ideally, overnight.
3. Wipe most of the marinade from the fish (leave a thin film) and season with black pepper.
4. Preheat the broiler or a grill. Broil the fish about 6 inches from the heat, turning once, until deeply caramelized and just cooked through, 10 to 12 minutes. Watch closely, as the sugar browns fast.
5. Drizzle with wasabi oil and the soy-lime syrup and serve over steamed rice.

Notes

Adapted from Ming Tsai’s signature Blue Ginger sake-miso butterfish, one of his most requested dishes.