Miso and Honey Glazed Toothfish on noodle salad on marble background

Miss Polly's Kitchen: Miso & Honey Glazed Toothfish with Noodle Salad

Sanford and Sons have partnered with talented Instagram foodie, Miss Polly’s Kitchen, to bring you a selection of tasty seafood recipes showcasing delicious, fresh ingredients. Try this delicious Asian-inspired Toothfish recipe with Miso & Honey Glaze.
90 mins
4 people



  • 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 


  • 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


  1. Mix the marinade ingredients together in a large bowl.

  2. 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.) 

  3. 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. 

  4. 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. 

  5. 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.

  6. 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.  

  7. 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.

Buy Antarctic Toothfish, Black Cod, Chilean Sea Bass, online from Sanford and Sons fishmonger.
Perfect for this recipe

Antarctic Toothfish

Minimum 360g per unit $28.80
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