Kyoya’s Butterfish

Sam Choy
By Sam Choy
Wednesday - December 21, 2005
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This week the chefs at Kyoya Restaurant visit the show to prepare the following ono butterfish dish.

KYOYA’S MISOYAKI BUTTERFISH

* 5-6 pounds butterfish fillets
* 2 pounds red miso
* 3/4 pound sake kasu
* 3 cups shoyu
* 1 cup sake

Place butterfish in colander overnight to drain excess water.


Mix sake kasu, sugar and shoyu; shake well. Add red miso to kasu mix and mix well. Place thawed fish into miso sauce and marinate in refrigerator, covered, for three days.

Rinse off fish and broil on rack (it is very important to place on rack as lots of liquid and oil will drip) Turn fish 3-4 times to avoid burning (the sugar in the sauce will easily burn the fish) this process should take approximately 5-6 minutes. For broiling small portions at a time, a toaster oven may be used.

To finish, brush your favorite teriyaki sauce thickened with potato starch on the butterfish.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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