Saikyo miso Glacier 51 toothfish

November 13, 2013

Glacier 51 toothfish - Saikyo misoBy Raita Noda, executive chef, Ocean Room, Sydney Serves 4-6 Ingredients – 600-800g fillet of Glacier 51 toothfish – Pinch sea salt – 4-6pc green shallot   Saikyo miso marinade Ingredients – 400g saikyo white miso – 300ml orange juice – 75ml mirin – 75ml sake – 120g sugar – 15ml Grand Marnier or Cointreau – 1-2 drops orange oil – 1/4pcs orange zest   Miso orange sauce Ingredients – 300ml fresh orange juice – 100g saikyo miso   Method Cut fillet into 100g size pieces and lightly seasoned with sea salt on the cooking tray and leave it in the fridge for 1 hour. Scarpe Adidas Uomo Wipe off all dripped water from fish fillet with paper towel. Mix all saikyo miso marinade ingredients together until sugar is dissolved. Marinate fish fillets in miso marinade and leave them in the fridge for at least 48 hours. Belstaff Jackets The newest After 48 hours, rinse off all miso marinade with water and wipe with paper towel. (Marinated fish fillet will last 5-7 days in the fridge or 3-4 weeks in freezer.) In a saucepan, cook orange juice and reduce until it is 1/3 of initial amount. adidas y3 Then add saikyo miso and mix up well. Pan fry marinated fillet and green shallots (cut in to 5-7cm length) with grape seed oil. These fish fillets are easily burned because of sweetness, so make sure to use a substantial amount of oil and not heat up the pan too much. When it’s cooked, put fish fillets and green shallot on the plate and drizzle miso orange sauce over the top.