How to Make Miso Butter | E2 | Butter Basics | By Thomas Straker

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium and adds a similar umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with a different flavor profile.

Rinse 1 cup of rice under cold water until the water runs clear.

Place the rinsed rice in a rice cooker, add 1.2 cups of water, and cook until done.

In a bowl, mix softened butter, miso, honey, soy sauce, lime zest, and lime juice until well combined.

Remove the skin from the cod and cut the fillets into 180-200g portions.

Coat the fish in olive oil and season with salt on the skin side.

Heat a pan over medium heat and cook the cod, skin side down, for about 4 minutes until the bottom turns a light golden brown.

Carefully flip the cod, then add the white part of the green onions to the pan.

Add a quenelle of miso butter to the pan, reduce the heat, and use a spoon to baste the top of the cod with the melted butter.

Plate the cooked rice and cod.

Top with fresh coriander and the green part of the green onions.

Drizzle with additional lime juice and the melted miso butter from the pan for extra flavour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens