Patagonian Toothfish with Miso Butter
2 fillets Glacier 51 Toothfish – appx 100 grams each, skin on at room temp.
1 teaspoon Brookfarm macadamia oil
3 tablespoons mirin
3 tablespoons white wine
¼ cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed
¼ cup dried arame seaweed, soaked and drained
Micro herbs, succulents of your choice
Heat oil in a heavy-based pan.
Cook fish skin side down 4 minutes, turn over and cook a further 3-5 minutes pending on size.
In a heavy based small saucepan, combine mirin, white wine and sugar.Whisk over a low heat and the sugar has dissolved.
Slowly whisk in miso paste, ensuring it does not boil.Then add the butter, whisking gently to form a rich and glossy sauce.
Place fish on serving plates.Top with herbs, succulents and seaweed.
Serve with warm miso gloss.