Neil Perry's miso glazed glacier toothfish with sesame dressing

Neil Perry
Miso glazed glacier toothfish with sesame dressing, and spiced pumpkin.
Miso glazed glacier toothfish with sesame dressing, and spiced pumpkin. Photo: William Meppem

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.

Ingredients

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)

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 coriander, finely chopped, plus extra to serve

Method

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.