Patagonian Toothfish is a rare fish indeed. When filleted it is a solid piece of flesh, and the flavour is buttery and sweet which makes it highly prized. It’s also only found in cold Sub Antarctic ocean waters in depths between of 45 and 3,850 m.
The white flesh contains a high level of Omega-3 fatty acids that are released when cooked. Omega-3 fatty acids have become recognised for their health benefits.
Try this incredible recipe made with Miso.
Saikyo Miso Glacier 51 Toothfish
Preparation Time 48 hours
Cook time 8 min
600-800g fillet Glacier 51 toothfish
Pinch sea salt
4-6pc green shallot
Saikyo miso marinade
400g saikyo white miso
300ml orange juice
15ml Grand Marnier or Cointreau
1-2 drops orange oil
1/4pcs orange zest
Miso orange sauce
300ml fresh orange juice
100g saikyo miso
1 Cut fillet into 100g size pieces and lightly seasoned with sea salt on the cooking tray and leave it in the fridge for 1 hour. Wipe off all dripped water from fish fillet with paper towel. Mix all saikyo miso marinade ingredients together until sugar is dissolved.
2 Marinate fish fillets in miso marinade and leave them in the fridge for at least 48 hours. After 48 hours, rinse off all miso marinade with water and wipe with paper towel. (Marinated fish fillet will last 5-7 days in the fridge or 3-4 weeks in freezer.)
3 In a saucepan, cook orange juice and reduce until it is 1/3 of initial amount. Then add saikyo miso and mix up well. Pan fry marinated fillet and green shallots (cut in to 5-7cm length) with grape seed oil.
4 These fish fillets are easily burned because of sweetness, so make sure to use a substantial amount of oil and not heat up the pan too much. When it’s cooked, put fish fillets and green shallot on the plate and drizzle miso orange sauce over the top.
You could also pair the dish with this recipe.