On Monday, October 22, 2018 at 11:28:13 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> > "Brice" wrote in message
> > news > >
> > On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> > wrote:
> >
> > >
> > >
> > >"Brice" wrote in message
> > .. .
> > >
> > >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> > >
> > >>Wayne Boatwright wrote:
> > >>
> > >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> > >>>
> > >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > >>> > > wrote:
> > >>> >
> > >>> >>> I can't remember the last time we used butter in cooking. Maybe
> > >>> >>> 10 years ago.
> > >>> > > >
> > >>> > >
> > >>> > > Because of animal cruelty?
> > >>> >
> > >>> > It started because we mainly stir-fry, but it's a combination of
> > >>> > things now, yes.
> > >>>
> > >>> I never stir-fry anymore because David doesn't like it, but I will
> > >>> always order Asian stir-fried dishes. I would use peanut oil in
> > >>> stir-fries.
> > >>
> > >>The other optimal is canola oil for a lot of asian dishes.
> > >
> > >I've never heard of using canola oil in Asian cooking, but I guess it
> > >would work better than olive oil if you don't mind the GM factor.
> > >
> > >==
> > >
> > >I use 'light' olive oil. Works fine for me.
> >
> > I guess you can't taste it, which you wouldn't want in Asian food.
> >
> > ==
> >
> > I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
> > taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc.
> > etc.
>
> You might want to try to make some misoyaki butterfish. My mom used to make
> butterfish with shoyu and sugar. That was popular in the old days. These
> days, the popular way to prepare this fish is to use a sweet miso marinade.
> It's dead simple but it does take a day or more to marinade the fish.
>
> https://www.hawaiimagazine.com/blogs..._Hawaii_recipe
>
> What the heck is butterfish you ask? That's a good question. We've been
> eating this fish forever but nobody thought to ask about that. It used to be
> some kind of cod fish but it's changed over the years. Cod, or Chilean sea
> bass would work best with this dish but salmon would be a good choice too..
>
> https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A
>
> ===
> I hadn't heard of butterfish before and that look really good.
>
> I have mirrin and soy, no sake (yet) but miso paste?? That would work ok
> with cod though yes?
>
> Anyway, I've saved the recipes so who knows ... )
>
> Thanks

Due to circumstances, the butterfish was soaking in the marinade for 3 days.. I thought it was so-so but my wife said it was such a treat. She went to a Japanese restaurant and said their butterfish was no match for mine. She said the restaurant made the marinade too sweet.

I'm gonna make it again using dirt cheap pollak. I don't much care for the butterfish in the markets these days. So this might work out well.