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

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

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 (marination), 15 minutes pre-cooking

Cook: 20 mins

Serves: 4