Miso Glazed Patagonian Tooth Fish With Sesame Dressing
Serves: 4 Prep Time: 10mins Cook Time: 20 mins
4 x 160g Glacier 51 Toothfish BUY
- 90g shiro (white) miso
- ¼ cup caster sugar
- 2 tbsp rice vinegar
- ¼ cup water
- 2 tsp Japanese soy sauce
- 1 tbsp sake
- 2 tbsp mirin
- 2 tbsp sesame paste
- 1 clove garlic, ground to a paste
- 2cm piece ginger, ground to a paste
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- ¼ cup spring onion, finely chopped, plus extra to serve
HOW TO MAKE IT
For the miso marinade, combine ingredients and place in a small saucepan. Bring to a simmer over medium-high heat while whisking until smooth. Simmer over medium heat until thickened (about 5 minutes), set aside to cool.
Coat the fish with the cooled marinade and then leave for 30 minutes at room temperature.
Preheat oven to 220°C.
For sesame dressing, place the sesame paste, garlic, ginger, sugar, soy sauce, rice vinegar, and Shaoxing wine in a food processor and combine. Slowly blend in the sesame oil. Stir through sesame seeds and spring onion at the end.
Place fish on a lined oven tray and roast for 15-20 minutes, until well glazed and cooked through.
Place a piece of fish on each plate, spoon over the sesame dressing and scatter with extra spring onion.