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Fish & Sea

Misoyaki Butterfish

Sablefish marinated in sweet miso and sake, broiled until the edges caramelize into something close to candy.

Misoyaki Butterfish
Prep15 min + 24 hr marinade
Cook10 min
Total24 hr 25 min
Serves4

Misoyaki butterfish (usually sablefish or black cod) shows up on white tablecloths and in bento boxes alike — a legacy of Japanese immigration to Hawai'i, where the buttery, high-fat fish takes beautifully to a sweet miso marinade and a hot broiler.

The trick is patience: the marinade needs at least a full day to really work into the fish, and the broiler needs watching, since the sugar in the marinade goes from caramelized to burnt in under a minute.

How fo’ make ’um

  1. Whisk the miso, sugar, mirin, and sake together in a small pot over low heat just until the sugar dissolves. Let cool completely.
  2. Pat the fish fillets dry and coat them thoroughly in the cooled marinade. Place in a container or zip bag, pressing out excess air.
  3. Marinate in the refrigerator at least 24 hours, up to 3 days — the longer it sits, the deeper the flavor.
  4. When ready to cook, scrape off most of the excess marinade (a thin coating is enough; too much burns before the fish cooks through) and place fillets skin-side down on a foil-lined broiler pan.
  5. Broil on high, watching closely, 6–8 minutes, until deeply caramelized and lightly charred at the edges. The fish should flake easily.
  6. Rest a minute before serving over rice — the fish is delicate and falls apart easily when hot.

Local tips

  • Don't skip the marinade scrape — leftover marinade goes straight to burnt sugar under the broiler.
  • A cooling rack over a foil-lined sheet catches drips and keeps the underside from steaming.
  • No butterfish at your market? Salmon or a firm white fish works, though butterfish's fat content is what makes it iconic.

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