Hawaii-Style Misoyaki Butterfish


Hawaii is one of my favorite places in the world, although i have not been that many places. I love the regional food and every time we visit this is one dish I look forward to eating so i wanted to try and make it myself. Sansei, in Maui, is where i was first introduced to this wonderful dish. I found this recipe online from a Hawaii Magazine blog by John Heckathorn. I have substituted regular Cod for Black Cod. Butter fish is a name for the preparation, not the type of fish. You can use the butterfish recipe on any other firm-fleshed fish, even salmon or ahi (tuna). It would be good on chicken (or even on tofu) as well.


  • 4 6-ounce black cod fish fillets
  • ½ cup sake
  • ½ cup mirin (sweetened rice wine)
  • 1 cup sugar
  • 1 cup mild white miso (fermented soybean paste)
  • Steamed white rice



Combine ingredients over low heat in a sauce pan until caramel color.
Cool the marinade and use it to cover the fish fillets. Refrigerate for at least 4 hours and up to 24 hours, then grill, broil or saute gently (I broiled). You don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown.
Serve with steamed white rice and a salad.

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