HE SAID: Good, but prefers the misoyaki sauce most restaurants use and too many bones
SHE SAID: Same as above
Butterfish steaks were on sale at the local Japanese store...great! The male half of this couple LOVES butterfish. The female half of this couple thought she hit the jackpot. Well, the butterfish steaks were frozen...surprisingly enough they tasted great BUT they were ALL steaks near the tail...BONES BONES BONES...what a pain. It's not unusual to find some bones in your butterfish, even at restaurants, but these had a LOT. Also, we both ended up with stomach aches immediately after eating the fish.
We had about half a cup of sukiyaki sauce leftover from our sukiyaki dinner the other week, so we decided to cook our butterfish steaks in foil packets with the sukiyaki sauce. It was good, but the taste was very light...not like misoyaki sauce which is much saltier.
We'll definitely cook butterfish in our crock pot again, but think we'll spend a little more for better cuts.
Prep Time: 10 - 20 minutes (depending on how much you have to clean your fish)
Cook Time: 3 hours on high
4 qt crock pot
3 butterfish steaks (if you're a big eater, you may want to cook 4-5 steaks)
1/4 c. sukiyaki sauce
Cut a piece of foil for each piece of fish large enough to fold into packets. Rinse, pat dry and place one piece of fish in each foil. Pour 3-4 T. sukiyaki sauce over each piece of fish. Fold each into sealed packets. Turn up the ends to minimize the amount of sauce that spills out. Place foil packets in crock pot. The foil packet on the top layer didn't seem to allow for the sauce to boil much. The two pieces on the bottom of the pot were a darker brown color.
We served this with Japanese rice and stir fried baby bok choy or shanghai cabbage in a katsu sauce.
Enjoy...we did, except we'll be using a better cut of butterfish next time!