Roy’s Japanese Misoyaki Butterfish with Sizzling Soy Vinaigrette Recipe

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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Mark K.'s picture
Submitted by Mark K. (not verified) on Fri, 01/04/2013 - 4:21pm

The Sizzling Soy Vinaigrette recipe ingredients calls for 1 bunch cilantro fne chopped but fails to tell the reader When/How it is to be incorporated into the recipe.  One assumes it is to be added to the vegetable mixture prior to adding the hot oil, but that becomes a guess.

lynn's picture
Submitted by lynn on Fri, 02/15/2013 - 5:05pm

Hi Mark,

Since ingredients are usually listed in the order used, I would also assume that the cilantro should go in with the rest of the veggies. I have edited it to reflect your comment.

Good luck to everyone else trying this out!

Bruce Maxwell's picture
Submitted by Bruce Maxwell (not verified) on Tue, 08/14/2018 - 12:37am

No vegetable stock for the sizzling soy??

lynn's picture
Submitted by lynn on Thu, 08/16/2018 - 8:43pm

this was the recipe given by the chef. hopefully we'll have some time to recreate this receipt and iron out any kinks. it tastes so good in the restaurants!

Dana's picture
Submitted by Dana (not verified) on Sat, 06/15/2013 - 7:55pm

This has been a family favorite now for many years. So glad I am able to still find it online. Lots of prep and many ingredients but well worth my time. Make this about once a year. Black cod is so expensive... Will double recipe this time and also try w salmon.

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