Miss Polly's Kitchen: Miso & Honey Glazed Toothfish with Noodle Salad
Ingredients
Marinade
¼ cup mirin
¼ cup sake
¼ cup white miso paste
3 tbsp caster sugar
700g Antarctic Toothfish Fillets
Vege Noodle Salad
270g dried soba or ramen noodles
2 large heads of bok choy – cut into 1cm slices
1 cup edamame beans
1 courgette
1 large avocado
3/4 cup sliced spring onion
1 red capsicum- finely diced
Dressing
2 large oranges
Juice of 1 lime
1 tbsp sesame oil
2 tbsp pickled ginger – finely diced
1 tbsp pickled ginger juice
To serve
coriander, chives, orange zest & black sesame seeds
Method
Mix the marinade ingredients together in a large bowl.
Slice the Toothfish fillets in half, ensuring they are roughly the same size. Place the fish into the marinade, cover, and leave in the fridge for the day (or if you are time-poor then at least an hour.)
When you're ready to cook, take the fish out of the fridge then bring a large pot of water to a boil. Mix the dressing ingredients together and set aside, then slice and dice all of the vegetables.
Cook the noodles as per the packet instructions. When there are 20 seconds left on the timer, add the sliced bok choy to the pot. Stir well and then drain. Run cold water through the noodles.
Place the drained noodles and bok choy into a serving bowl. Gently fold through the courgette, avocado, capsicum and spring onion into the noodles. Pour over the dressing and then garnish with fresh coriander & black sesame seeds.
Heat a cast iron pan on a low/medium heat and add a couple of tablespoons of oil. Fry the pieces of fish on all sides for roughly 1 minute per side. Pour the rest of the marinade into a small pot and heat through so it's bubbling hot. Then turn off the heat.
Once the fish is cooked through, place the pieces onto a serving platter to rest. Pour the sauce over the top and garnish with sliced chives and orange zest.
