Charred Toothfish Recipe

Remove toothfish from the refrigerator 20 minutes before cooking to take off the chill. Pat fillets dry thoroughly with paper towels. Lightly score the skin in a diagonal crosshatch (don’t cut into the flesh). Season both sides with 1 tsp fine sea salt and 1/2 tsp black pepper.

Heat a heavy ovenproof skillet (cast iron recommended) over medium-high heat until hot but not smoking. Add 1–2 tbs neutral oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to keep skin contact. Cook skin-side down until well charred and crisp around the edges, 4–6 minutes depending on thickness; reduce heat if smoking.

When skin is deeply browned and crisp and the fillet is mostly cooked through (opaque about two-thirds up the sides), transfer the skillet to a preheated 200°C (400°F) oven for 4–6 minutes to finish gently. Remove and rest 3–4 minutes before serving. Keep warm while finishing other components.

Roast the aubergines

Preheat oven to 230°C (450°F). Halve the aubergines lengthwise and score the flesh in a diamond pattern. Brush flesh with 2 tbs neutral oil and sprinkle lightly with salt. Place cut-side down on a parchment-lined tray and roast until very soft and smoky, 25–30 minutes.

Make miso mixture and combine

While aubergine roasts, whisk together 3 tbs white miso, 1 tbs mirin, 1 tsp soy/tamari, 1 tsp sesame oil and 1/2 tsp sugar. When aubergines are done, scoop flesh into a blender or bowl. Add the miso mixture and blend or puree with an immersion blender until very smooth. If too thick, add a tiny splash of lemon juice or warm water (up to 1 tbs) to reach a spreadable, silky consistency. Adjust seasoning to taste.

Keep warm or reheat gently before plating. The puree should be spreadable and slightly glossy.

If you don’t have leftover cooked black rice, cook 1/2 cup dry black rice to yield ~1 cup cooked (follow package instructions) and chill completely. For best crisping, pat cooked rice dry with paper towels to remove surface moisture.

Pan-fry to crisp

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 3 tbs neutral oil and when hot add 1 cup cooked black rice in a loose, even layer. Press lightly and allow to fry undisturbed until bottom is deeply browned and crisp, 4–6 minutes. Toss or flip in sections and continue crisping another 3–4 minutes until you have a mixture of crisped clusters and tender grains. Season with 1/2 tsp fine salt. Drain briefly on paper towel.

Keep warm and crisp. These provide texture contrast — serve as scattered clusters under and alongside the fish.

Make quick finger-lime & ponzu pearls (two options)

Option A — Natural finger lime: If you have fresh finger lime, cut and extract pearls from 6 finger limes and reserve for garnish. Option B — Ponzu caviar (spherification, optional): Warm 1/4 cup ponzu slightly and blend with 2 tsp sodium alginate until fully hydrated (use an immersion blender to avoid lumps). Let alginate solution rest in the fridge for 30 minutes to remove bubbles. In a separate bowl dissolve 1 tsp calcium chloride in 2 cups cold water to make the setting bath. Using a syringe or small spoon, drop tiny droplets of the alginate-ponzu mixture into the calcium bath; pearls will gel almost instantly. After 60–90 seconds, remove pearls with a slotted spoon and rinse in fresh clean water. Store chilled until plating.

If you do not wish to spherify, spoon small dots of concentrated ponzu or a ponzu reduction with a squeeze bottle for a similar visual and flavor effect.

Prepare other garnishes: slice the shallot thinly, pick microherbs and have toasted sesame seeds ready.

Spread a generous smear (about 2–3 tbs) of warm miso aubergine puree in the center of each plate as the base.

Place a portion of crispy black rice clusters over the puree where desired to create texture islands.

Set the rested charred toothfish fillet atop the puree and rice, skin side up to show crisp char.

Dot several ponzu caviar pearls and/or natural finger-lime pearls around and atop the fish (6 pearls total distributed between plates). Scatter thinly sliced shallot, microherbs and a light sprinkle of toasted sesame seeds.

Finish with 2 tsp ponzu drizzled sparingly around the plate and a 1 tsp drizzle of extra virgin olive oil or sesame oil over the fish. Serve immediately so the skin stays crisp.