Miso Glazed Patagonian Tooth Fish With Sesame Dressing

 Serves: 4      Prep Time: 10mins      Cook Time: 20 mins 

INGREDIENTS

4 x 160g Glacier 51 Toothfish BUY

Miso marinade

• 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

1. 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. 

2. Coat the fish with the cooled marinade and then leave for 30 minutes at room temperature.

3. Preheat oven to 220°C.

4. 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.

5. Place fish on a lined oven tray and roast for 15-20 minutes, until well glazed and cooked through.

6. Place a piece of fish on each plate, spoon over the sesame dressing and scatter with extra spring onion.