Misoyaki

Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil.

Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes.

Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour.

Place butterfish in the marinade and refrigerate, 8 hours to overnight.

Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil.

Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes.

Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes.

Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened.

Strain beurre blanc through a mesh strainer to remove spices.

Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.

Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.

Heat a skillet over medium heat for 2 to 3 minutes.

Remove butterfish from marinade, discarding unused marinade.

Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side.

Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.