Miso Butterfish

Featured in the Honolulu Star-Advertiser on May 27, 2015.



Miso Butterfish

  • 2 tablespoons red miso paste
  • 2 teaspoons light brown sugar
  • 1 tablespoon low-sodium shoyu
  • 1 tablespoon yuzu juice
  • 1 1-inch piece ginger, minced, divided
  • 2 medium fillets butterfish
  • Pepper to taste
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced on an angle, separate white from green parts
  • 1 bunch ong choy (Chinese cabbage), washed, drained, and roughly chopped
  • Salt to taste
  • 2/3 cup black rice, cooked (available at health food stores)


  1. Preheat oven to 400°F.
  2. Spray baking pan with non-stick cooking spray; set aside.
  3. In a small bowl, combine miso paste, brown sugar, shoyu, yuzu juice and half the ginger; whisk until smooth.
  4. Pat butterfish dry with paper towels and season with pepper on both sides.
  5. Place fillets on baking pan; top with 2/3 of glaze, spreading to evenly coat.
  6. Place in oven and roast for 12 to 14 minutes, or until glaze is browned and fish is cooked through.
  7. Remove from oven; set aside.
  8. Heat 2 teaspoons of olive oil on medium-high until hot.
  9. Add garlic, white part of green onions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  10. Add ong choy and season with salt and pepper.
  11. Cook, stirring frequently, 1 to 2 minutes, or until wilted.
  12. Add rice and remaining glaze; stir until well combined.
  13. Season with salt and pepper to taste and remove from heat.
  14. Divide rice mixture on two plates.
  15. Top each with butterfish.
  16. Garnish with remaining green onions.

Makes 2 servings.

Approximate Nutrient Analysis per serving (not including salt to taste) (based on 2 5-ounce fillets of butterfish):
610 calories, 20 g fat, 6 g saturated fat, 90 mg cholesterol, 1100 mg sodium, 76 g carbohydrate, 10 g fiber, 9 g sugar, 36 g protein


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