This classic Japanese dish is super-tasty. The miso glaze can work with anything you like: pork chop, lamb cutlet, other seafood, eggplant or pumpkin.
4 x 180g Glacier 51 toothfish fillets, skinless and boneless (or use blue-eye trevalla, but lower cooking time until fish is just cooked through)
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 coriander, 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 in a food processor and combine. Slowly blend in the sesame oil. Stir through sesame seeds and coriander 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 coriander. Serve with spiced roast pumpkin and steamed rice.