Miso Toothfish

with Red Cabbage, Lime, Black Sesame, Pickled Daikon, Aonori & Japanese Vinaigrette

Miso Toothfish

with Red Cabbage, Lime, Black Sesame, Pickled Daikon, Aonori & Japanese Vinaigrette
Method
Serves 4
The Day Before:

Fish Mix the miso, mirin and sugar well until combined. Cover fish fillets generously with marinade. Leave for 24 hours.

The Day Of:

Daikon Mix water, white wine vinegar and sugar in a pot and bring to the boil. Peel and dice the daikon and place in a container. Pour the boiling liquid over the daikon and set aside for 2 hours. Drain.

Japanese Vinaigrette Whisk all ingredients together until sugar has dissolved. Garnish Combine all ingredients and mix with vinaigrette.
To Serve Preheat oven to 250°C.

Wipe off excess marinade on toothfish and place on a tray lined with baking paper. Cook for 12-15 minutes or until skin in nicely caramelised. When fish is cooked, remove from oven and squeeze over lime juice.

Place toothfish on top of cabbage garnish and sprinkle with aonori.


CHEF’S TIP: If you are unable to source toothfish, blue eye or hapuka work equally as well.

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