Miso Ginger Glacier 51 Toothfish, Phoenix Oyster Mushrooms, Green Onion

Miso Ginger Glacier 51 Toothfish, Phoenix Oyster Mushrooms, Green Onion

 

 Recipe by Melissa Palinkas of Young George & Ethos Deli + Dining Room 

 

INGREDIENTS: 

 

Toothfish

  • 4 pieces of Glacier 51 Toothfish 
  • ¼ cup sea salt 
  • Sprinkle the toothfish with the salt and leave while you prepare the marinade 

Chef Tip: Sprinkling salt over fish draws out excess moisture

Marinade 

  • 6 Tbsp miso 
  • 3 Tbsp mirin 
  • 3 Tbsp water 
  • 1 Tbsp fresh ginger, grated 
  • Whisk marinade ingredients until smooth 
  • Place fish into the marinade and coat well 
  • Refrigerate for two (2) days 

Garnish 

  • 500g Phoenix mushrooms cut into quarters 
  • ½ bunch spring onions, roots off and cut in half 
  • 100g butter, cold and diced 
  • 1 juice of lemon plus zest 
  • ½ Tbsp fresh ground pepper 
  • 1 tsp salt 
  • Vegetable oil 

 

 

Method 

Pre heat the oven to 180C. Place marinated toothfish skin side up on a silicone or grease paper lined tray. Bake for 15 minutes 

While this is baking, heat a fry pan to a moderate heat with vegetable oil. Cook spring onions til soft then turn up the heat to high. Add the mushrooms and toss until cooked. 

Add lemon juice and cold butter. Swirl pan and emulsify to a sauce.

Add pepper and lemon zest. Season to taste 

To serve 

Place garnish to the side of your plate 

Add toothfish to the other side 

Spoon over the sauce 

Enjoy! 

Prep: 2 days (to marinate)
Cook: 20 mins
Serves: 4