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Miso Glazed Patagonian Tooth Fish With Sesame Dressing

Miso Glazed Patagonian Tooth Fish With Sesame Dressing

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



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
Sesame dressing
  • 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



  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.

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