Ginger misoyaki butterfish from Aloha Kitchen: Recipes from Hawai'i (page 139) by Alana Kysar

EYBDigital Recipe

Ingredients

fresh sablefish
soy sauce
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EYB Comments

Begin recipe 2 days ahead.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Takuan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Begin recipe 2 days ahead.
AnikaLavine on February 08, 2025

My fiance and i call this "candy fish" it is absolutely amazing. Give it the full 3 days and watch it like a hawk - as previous notes stated it can overcook easily especially if you give it the full time in the recipe. They must have been working with some thick fish. Also the marinade can burn if you leave to much of it on the fish before broiling so watch out for that also.
TrishaCP on October 09, 2022

This was good, but a more time-consuming version of similar miso black cod recipes that I’ve made. So not sure I’d repeat, though the ginger was nice. Based on babyfork’s note, we ignored the recipe’s cooking instructions, and used the air fryer for 7 minutes.
babyfork on October 01, 2020

I followed this recipe to the letter and almost ruined over $30 worth of fish! The recipe says to raise your oven rack to 6-8 inches below the heating element. I even used a ruler and was at 7 inches. The recipe says to broil for 8-10 minutes and then broil for a minute or two more to caramelize the top of the fish. I decided to check at 7 minutes and it was black! I pulled it out and I must've gotten it in the nick of time because it didn't taste too burnt. It was okay but disappointing with the 2-day marinade, plus the cost of the fish, sake, furikake and mirin, etc. and then it being overcooked when I really followed all the instructions.