After our first family visit to Roy’s, a wonderful group of Hawaiian fusion restaurants, Velda had to recreate their butterfish dish that is a wonderful thing.
Butterfish, by the way, is not a fish. It’s called butterfish because of the smooth, luscious texture of this delight.
- 2 lbs sablefish, AKA black cod
- rice flour
- 1 cup sake
- 1 cup mirin
- 1/2 lb sugar
- 2 cloves garlic, minced
- 1/2 lb miso paste
Kim Chee Lime Butter Sauce
- 1 T olive oil
- 1 small onion, chopped
- 1 T shallots, chopped
- 2 cloves garlic
- 1/3 cup white wine
- 2 tsp fish sauce
- 2 T half & half
- 1 T fresh lime juice
- 2 T fresh cilantro, chopped
- 1 T kim chee sauce (found in Asian markets)
- 1 T unsalted butter
- 3 T chili sauce
Prepare marinade by combining in a small pan. Heat at a simmer for 5 minutes until miso dissolves. Allow to cool.
Cut fish into approximately 4-5 oz portions. Place into Ziploc bag. Cover with cold marinade. Place in refrigerator to marinate 2-3 days.
Prepare sauce. Use a small amount of the olive oil, sauté the onion, shallot and garlic, until they become translucent. Deglaze the pan with white wine and fish sauce, and then reduce by half. Add cream, lime juice and a pinch of cilantro. Reduce the mixture until it thickens and slowly blend in the kim chee sauce and butter. Blend with an immersion blender or food processor, and then mix in 1 tablespoon of cilantro and the chili sauce. Refrigerate up to 2 weeks.
Heat skillet over medium flame. Add 1 tbsp of olive oil and butter, or enough to cover bottom of skillet. Drain fish (can place on paper towel). Dredge pieces of fish in rice flour, both sides. Shake off excess. Fry until golden brown. Turn after 3-4 minutes and cook another 3 minutes until done.
Serve over short grain brown rice. Garnish with sauce.
Scroll down for a refreshing dessert, below.
For a traditional Japanese dessert, soak & refrigerate 1/2 slices of oranges and tangerines in plum wine for at least an hour.
Drain & serve. Wine can be re-used several times.