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Chef Evans of Roy’s Restaurant demonstrated to the crowd on how to make Japanese Misoyaki Butterfish at the Del Mar fairgrounds. His crew even prepared copies of the recipe for everybody who wants to try it out! Hooray!

Chef Evans of Roy’s Restaurant


  • 4-7 oz pieces of black cod (substitute with salmon if not available)
  • 1 qt misoyaki marinade
  • 16 oz sizzling soy vinaigrette

Misoyaki Marinade:

  • 3 cups sake
  • 3 cups mirin (sweet rice wine)
  • 8 oz saikyo miso
  • 8 oz brown or white sugar

Sizzling Soy Vinaigrette:

  • 1 red bell pepper, brunoise (very small dice)
  • 1 yellow bell pepper, brunoise
  • 1 green bell pepper, brunoise
  • 1 bunch green onion, fine chopped
  • 1 bunch cilantro, fine chopped
  • 2 oz daikon root, grated
  • 2 oz maui onion, grated
  • 1 oz ginger, minced
  • 1/2 cup peanut oil
  • 1 cup soy sauce
  • 2 oz rice wine vinegar
  • 2 lemons, juice
  • salt & pepper, to taste


To make the misoyaki marinade, bring sake and mirin to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Whisk in remaining ingredients until well incorporated. Simmer on low heat for 1 hour, stirring occasionally. Allow to cool. Generously marinade black cod in misoyaki marinade for 24 hours. (12 hours for salmon).

Sizzling Soy Vinaigrette

To make the sizzling soy vinaigrette, heat the peanut oil in a pan until it reaches smoke point. Place the bell peppers, onions, cilantro, daikon, and ginger in a mixing bowl. Ladle hot oil over the vegetable mixture in 2 oz increments. Whisk in rice wine vinegar, soy sauce, and lemon juice. Set aside.

In a cast iron pan, sear fish over medium heat until golden brown (about 3 minutes per side). Transfer cooked fish to served plates. Ladle sizzling soy vinaigrette over fish.

Misoyaki Butterfish with Sizzling Soy Vinaigrette served on Bokchoy

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