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Glacier 51 Toothfish with miso butter gloss

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  • Author: Samantha Gowing
  • Total Time: 25 minutes
  • Yield: Serves 2


Isolated deep in the sub-Antarctic a staggering 4,109 km from mainland Australia lies one of the most inhospitable islands in the world – Heard Island. On the southern tip of this spectacular geographical feature, the breathtaking Glacier 51 (Fiftyone Glacier) pours into the surrounding treacherous icy waters, creating the ideal environment for the highly prized Glacier 51 Toothfish found patrolling the underwater volcanic crevices 2,000 metres below sea level.

Gale force winds, horizontal snow, ten metre swell and as little as four hours of light per day are just some of what mother nature throws at this incredible Marine Stewardship Council (MSC) certified sustainable fishery.



Units Scale

For the fish
2 fillets Glacier 51 Toothfish, appx 100 grams each, skin on. at room temp.
1 teaspoon macadamia oil

For the miso butter gloss
3 tablespoons mirin
3 tablespoons white wine
1/4 cup sugar
1/4 cup white miso
1 tablespoon butter, cubed
1/4 cup dried arame seaweed, soaked and drained
Micro herbs, succulents of your choice


For the fish

  1. Heat oil in a heavy-based pan.
  2. Cook fish skin side down 4 minutes, turn over and cook a further 3-5 minutes pending on thickness.
  3. Remove from pan, keep warm.

For the miso gloss

  1. In a heavy-based small saucepan, combine mirin, white wine and sugar. Whisk over a low heat until the sugar has dissolved. Slowly whisk in miso paste, ensuring it does not boil. Then add the butter, whisking gently to form a rich and glossy sauce.
  2. Place fish on serving plates. Top with herbs, succulents and seaweed, and serve with warm miso gloss.


This sauce also goes beautifully with roast chicken, BBQ meats and crispy tofu.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Fish
  • Method: Pan fry
  • Cuisine: Modern Australian

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