Miss Polly's Kitchen: Miso Glazed Toothfish with Noodle Salad
Ingredients
MARINADE
¼ cup mirin
¼ cup sake
¼ cup miso paste
3 tablespoons brown sugar
600g Antarctic Toothfish, cut into 150g portions
DRESSING
2 large oranges, juiced
1 lime, juiced
1 tablespoon sesame oil
2 tablespoons pickled ginger, finely diced
1 tablespoon pickled ginger juice
VEGE NOODLE SALAD
270g dried soba noodles
2 large bok choy, cut into 1cm slices
1 cup edamame beans
1 courgette, sliced or grated
1 large avocado, chopped
3/4 cup spring onion, sliced
1 red capsicum, finely diced
2 tablespoons oil
handful of coriander and chives, roughly chopped
1 tablespoon black sesame seeds
1 tablespoon orange zest
Method
MARINADE
Mix the marinade ingredients together in a large bowl, add the toothfish and cover. Leave in the fridge for at least an hour or overnight is optimal.
DRESSING
Mix the dressing ingredients together and set aside.
VEGE SALAD
Bring a large pot of water to a boil then cook the noodles as per the packet instructions with the edamame beans. When there are 20 seconds left on the timer, add the sliced bok choy to the pot. Stir well and then drain.
Place the drained noodles, bok choy and edamame beans into a serving bowl and gently fold through the rest of the veges. Garnish with fresh coriander and black sesame seeds.
TOOTHFISH
Heat a cast iron pan on a low/medium heat and add the oil. Place the toothfish into the pan and sear on all sides for roughly 1 minute per side, or till cooked through. At the same time, heat the remaining marinade in a small pot.
Once the fish is cooked through, place the pieces on top of the noodle salad and pour the sauce over the top. Garnish with the chives and orange zest.
CHEF'S TIP
