Seafood Recipes

Sweet And Sticky Miso GlazedFish

Toothfish is glazed in a miso, mirin and soy sauce reduction, then served over steamed rice with steamed greens, spring onions and a drizzle of pan sauce.

Sweet And Sticky Miso Glazed Fish
4 People
Serves
15 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

Create a delicious Sweet and Sticky Miso Glazed Fish with this easy recipe. Perfectly balanced with savoury miso, sweet glaze, and tender fish, it’s a restaurant-quality dish you can make at home. Follow our step-by-step guide for flawless results every time. Order premium seafood from Pearl Seafoods to ensure the freshest ingredients delivered straight to your door in Sydney. Whether for a special occasion or a weeknight meal, this recipe is sure to impress. Start cooking and enjoy Sydney’s best seafood today!

Ingredients

  1. 4 toothfish fillets
  2. 2 tablespoons white miso paste
  3. 2 tablespoons brown sugar
  4. 1 tablespoon rice vinegar
  5. 2 tablespoons mirin
  6. 1 tablespoon soy sauce
  7. 1/4 cup water
  8. 1 tablespoon sesame oil or neutral oil (for cooking)
  9. Rice
  10. Greens, for steaming (such as bok choy or choy sum)
  11. Spring onions, thinly sliced (for garnish)
  12. Sesame seeds (optional, stirred through the rice)

Method

  1. In a medium saucepan, combine the miso paste, sugar, vinegar, mirin, soy sauce, and 60ml (1/4 cup) water. Whisk until smooth and well blended. Place over medium heat and bring to a gentle simmer. Cook uncovered for about 3 minutes until slightly reduced. Transfer the mixture to a bowl and let it cool for 10 minutes.
  2. Wipe the saucepan clean. Heat half the oil over medium heat, then add the rice. Stir and cook for 1 minute until the rice is well coated and fragrant. Add 625ml (2 1/2 cups) water and bring to a boil. Lower the heat, cover, and simmer for 12 minutes or until the water is absorbed and the rice is tender. Stir through the sesame seeds and set aside, covered, for 10 minutes to steam.
  3. While the rice is cooking, place the fish portions into the cooled miso marinade to coat. Heat the remaining oil in a large pan over medium-high heat. Remove the fish from the marinade, keeping the marinade aside, and cook the portions for 3 to 4 minutes per side or until they are just cooked through. Transfer the fish to a plate and pour the reserved marinade into the pan. Bring it to a boil briefly, then remove from heat.
  4. Steam or boil the greens for about 1 minute or until tender. Drain well.
  5. Serve by dividing the rice into bowls, topping with the fish and steamed greens. Drizzle with the pan sauce and finish with the spring onions.
From Our Kitchen

Chef's Tip

Sweet and sticky miso glazed fish is all about balancing rich umami flavour with natural seafood sweetness. The miso, mirin, soy, and brown sugar create a glossy caramelised glaze that coats the fish beautifully while enhancing its delicate buttery texture. Cooking the fish gently allows the glaze to deepen in flavour without overpowering the seafood, while steamed greens and rice keep the dish fresh, balanced, and comforting.

FEATURED

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Frozen Toothfish Portions

150gm / Per Pack

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NUTRITION

NutritionPerServing

  • Calories 360 kcal
  • Total Fat 18.0 g
  • Total Carbohydrate 15.0 g
  • Protein 34.0 g
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