Hawaiian Style Misoyaki Butterfish with Kim Chee Lime Butter Sauce
In 1988, Chef Roy Yamaguchi opened the first Roy's in Hawaii and has since opened 30 others including 21 in the Continental US, six in Hawaii, three in Japan and one in Guam. Famous for his style of cooking described as Hawaiian Fusion, Yamaguchi creates tantalizing dishes that blend European cooking techniques with the fresh local ingredients found in Asia and the Pacific Rim. Specializing in seafood, Roy 's menu features classic favorites such as this Hawaiian Style Misoyaki Butterfish w/ Kim Chee Lime Butter Sauce.
About the chef:
Roy Yamaguchi's professional accomplishments have been many, and critical acclaim for his food has been extraordinary. Food & Wine dubbed the first Roy's "the crown jewel of Honolulu 's East-West eateries." Mimi Sheraton selected this pioneering venue as one of Conde Nast Traveler's "Top 50" in America, and it was enshrined in Nation's Restaurant News' "Fine Dining Hall of Fame." Gault-Millau went on to award it two "toques" (a 17/20 rating) and in a Forbes FYI, Andre Gayot ranked it amongst the nation's "Top 40." Bon Appetit and Forbes have included Roy 's in cover stories and Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking." Equally importantly to Yamaguchi has been his restaurants' overwhelming acceptance by island cognoscenti, who have voted Roy's as Hawaii's "Most Popular Restaurant" in consecutive editions of the Zagat Hawaii Survey. The New York Times recently included Roy's in a definitive Sunday Travel Section "Choice Tables" article in which Yamaguchi was described as "the Wolfgang Puck of the Pacific" and his food as "outstanding." Yamaguchi has also received the James Beard Award for "Best Pacific Northwest Chef," Hawaii's first recipient of this prestigious, peer selected national honor.
This recipe makes one restaurant serving.
Misoyaki Butterfish Ingredients:
7 oz sea bass or halibut
1 cup sake (can substitute rice wine)
1 cup mirin (can substitute rice wine)
1 cup sugar
1/2 lb miso
1 Tbsp olive oil
Kim Chee Lime Butter Sauce Ingredients:
2 Tbsp Olive oil
1 small Chopped sweet onion
1Tbsp Chopped shallots
1 clove Roasted garlic chips
1/3 cup White wine
2 tsp Fish Sauce
1 Tbsp. Fresh lime
2 Tbsp Cream
2 Tbsp Chopped cilantro
2 Tbsp Unsalted butter
1 Tbsp Kim Chee sauce
3 Tbsp Chili sauce
Misoyaki Butterfish Instructions:
Combine sake, mirin, sugar and miso in a small saucepan and simmer until it becomes a dark, caramel color.
After marinade has cooled, submerge fish completely and refrigerate for 24 hours.
Take the marinated fish and place it into a sauté pan on medium heat with a small amount of oil
Cook for 2 to 4 minutes on each side.
Kim Chee Lime Butter Sauce Instructions:
Begin sauce by slicing the garlic thinly and slow roasting it in the oven for 40 minutes, at 250 degrees.
Using a small amount of oil, sauté the onion, shallot and garlic, until they become translucent.
Deglaze with white wine and fish sauce, and then simmer until reduced by half.
Add cream, lime juice and a pinch of cilantro.
Reduce the mixture until it thickens and slowly blend in the Kim Chee sauce and butter.
Strain sauce through a chinois or cheese cloth and then mix in 1 tablespoon of cilantro and the chili sauce.
Place fish on the center of the plate on top of your starch of choice.
Ladle the Kim Chee Lime Butter Sauce around the fish.
Optional: top with chopped cilantro.