Patagonian Toothfish with miso butter gloss

Welcome to our most popular recipe!

With a high fat and Omega 3 content, Glacier 51 Toothfish is well suited to both dry and moist heat preparations. Freckle at The Byron Bay Seafood Market advised that the flavour is like that of a crustacean so I immediately knew the pristine snow-white fillet would be able to take on a stylish Japanese flavour profile.  I set about making a silky smooth miso dressing (a traditional beurre blanc would also have been perfect) and to finish the sauce, I added a few cubes of butter whisked through gently to form a rich gloss.

According to the website the Glacier 51 Toothfish – also known as Patagonian Toothfish – lives in the deep waters of the sub-Antarctic and is found patrolling the underwater volcanic crevices 2,000 metres below sea level beneath one of the most inhospitable islands in the world – Heard Island. Glacier 51 pours into the surrounding treacherous icy waters creating the ideal environment for the highly prized Toothfish.

Fear not, this particular species of Toothfish undergoes rigorous annual stock assessments in collaboration with the Australia Antarctic Division to ensure accurate ongoing monitoring of the stock. Vessels are required to conduct research cruises and tag and release thousands of Toothfish to improve our information on the biology and status of this incredible fish.

Instagram chef-sam-gowing-Raw-Toothfish-

Snow White Glacier 51 Toothfish with Glossy Miso Butter Dressing

2 fillets Glacier 51 Toothfish – appx 100 grams each, skin on
1 teaspoon Brookfarm macadamia oil

3 tablespoons mirin
3 tablespoons white wine
1/3 cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed

For the fish

  • Line a baking tray with baking paper and place fish fillets skin side up
  • Drizzle lightly with Brookfarm macadamia oil
  • Grill for 8-10 minutes so as the skin is crispy and the fish tender and moist underneath

For the dressing

  • In a heavy based small saucepan, combine mirin, white wine and sugar
  • Whisk over a low heat and 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
  • Remove from direct heat and keep warm

Snow pea and sprout salad with pepitas and buckwheat

4 snow peas, trimmed and finely sliced lengthways
½ cup sunflower sprouts
¼ red capsicum, seeded, de-ribbed, cut into very fine julienne
1 tablespoon activated buckwheat kernels
1 tablespoon activated pepitas
2 teaspoons macadamia oil
Pinch Murray Darling salt

  • Combine all ingredients in a small bowl. Toss well

1 teaspoon wakame seaweed, soaked and drained
1 teaspoon arame seaweed, soaked and drained
Japanese Shichimi pepper

To serve

  • Divide the salad and place on two serving plates
  • Place the crispy skinned fish in the centre of the plate
  • Garnish with seaweed and Shichimi pepper
  • Spoon the warm miso butter dressing alongside fish

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