Invisible Keto

Making real food for real people.

Cuisines → Japanese →

Butterfish (Misoyaki)

The original is amazing but very high-carb, so here we present the Invisible Keto approach — same outcome, low-carb!

A rich broiled black cod dish marinated in a sweet-savory mixture. Using the Misoyaki technique, the fish is soaked in the marinade for an extended period, which allows the marinade to actually replace the moisture in the fish. This creates an intensely flavored and tender result.

Given how light and subtly sweet this fish is, it makes for an excellent appetizer—or even a surprising dessert course.

Ingredients

Fish

  • 2 lb (900 g) black cod fillet, or other cod, scales removed

Marinade

  • 2 cups (480 ml) dry sake (two 1-cup portions)
  • 8 tbs allulose, divided (6 tbs for initial reduction, 2 tbs added later)
  • 1 tsp molasses, optional, for flavor
  • 1 lb (450 g) white or yellow miso
  • 3 tbsp (75 g) grated ginger

Method

Prepare Marinade

  1. Heat a 2‑quart (1.9‑L) saucepan over high heat for about 1 minute.
  2. Add 1 cup of the sake and 6 tbs of allulose to a saucepan and bring to a boil to cook off the alcohol and dissolve the sweetener.
  3. Add the remaining 1 cup sake and 2 tbs allulose, then stir in the miso, grated ginger, and optional molasses.
  4. Reduce the heat to low and whisk until the miso is smooth and fully incorporated. Do not boil once the miso is added.
  5. Remove the marinade from the heat and allow it to cool completely.
  6. Separate about 3/4 cup (120 ml) of the marinade and reserve it for basting later.

Marinate Fish

  1. Cut the black cod into 6‑ounce (170 g) portions, leaving the skin on.
  2. Place the fish in a shallow baking dish and pour the marinade over the fish until completely submerged.
  3. Marinate in the fridge at least overnight. Longer marination (24–48 hours) results in a firmer, more intensely flavored texture.

Broil

  1. Place an oven rack about 6 inches from the broiler.
  2. Remove the fish from the marinade and wipe off excess marinade.
  3. Line a baking sheet with foil and spray the foil with cooking spray.
  4. Place the fish on the prepared baking sheet.

  5. Broil until:

  6. surface is caramelized and lightly charred in spots

  7. fish flakes easily but still looks moist

Around 10 to 12 minutes.

  1. Remove exposed pin bones if any and discard them.
  2. Drizzle some of the reserved marinade over the fish and broil again until golden brown.

The fish can be very fragile. Carefully use two spatulas to plate.

Serve immediately as the fish cools quickly.

Storage

  • Refrigeration: Store cooked fish in an airtight container for up to 2 days.
  • Freezing: Not recommended after cooking due to texture changes.
  • Reheating: Reheat gently in a low oven or skillet.

Inspirations