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We are open - Online 24/7, Eumundi Markets Wednesdays & Saturdays, & Cellar Door Shop - Tues - Fri 10 am - 3 pm. Located at 5/2 Lomandra Place, Coolum Beach.
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Black Garlic & White Miso Patagonian Toothfish

A Nobu-Inspired Seafood Recipe with Noosa Black Garlic

Inspired by the legendary miso-glazed black cod made famous by Nobu Matsuhisa, this Black Garlic & White Miso Patagonian Toothfish delivers incredible flavour with minimal effort.

Rich, buttery Patagonian toothfish (also known as Chilean sea bass) is marinated in a savoury blend of white miso, sake, mirin and Noosa Black Garlic Caramelised Black Garlic Paste. The marinade gently penetrates the fish, creating a deeply umami, slightly sweet glaze when cooked.

The result is a dish that feels restaurant-quality yet surprisingly simple to prepare at home.

Perfect for Good Friday meals, elegant seafood dinners or special occasion cooking.

Recipe Details

Serves: 2
Prep time: 10 minutes (+ 24–48 hours marinating)
Cook time: 5–7 minutes

Ingredients

  • 2 Patagonian toothfish fillets (or another fatty white fish such as cod or blue-eye trevalla)

  • 2 tsp Noosa Black Garlic Caramelised Black Garlic Paste

  • ¼ cup sake

  • ¼ cup mirin

  • ¼ cup white miso paste

  • 2 dessert spoons white sugar

  • Fresh coriander leaves, to garnish

To serve (optional):

  • blanched sugar snap peas

  • fried enoki mushrooms

Method

1. Prepare the marinade

In a bowl combine:

Stir until the sugar dissolves and the marinade becomes smooth.

2. Marinate the fish

Place the fish fillets in a non-reactive container.

Pour the marinade over the fish, ensuring the fillets are well coated.

Cover and refrigerate for 24–48 hours to allow the flavours to fully develop.

3. Cook the fish

Remove the fish from the refrigerator and allow it to come to room temperature.

Preheat the oven to 180°C.

Heat an ovenproof frying pan or griddle over medium-high heat.

Sear the fish briefly on both sides until lightly caramelised.

Transfer the pan to the oven and cook for about 5 minutes, until the fish is just cooked through and tender.

4. Serve

Transfer the fish to serving plates.

Serve with blanched sugar snap peas and fried enoki mushrooms, then garnish with fresh coriander leaves.

Why Black Garlic Works with Miso Fish

The sweetness and umami richness of Noosa Black Garlic Caramelised Black Garlic Paste pairs beautifully with white miso, enhancing the savoury depth of the glaze.

Together they create a flavour profile that is complex, slightly sweet and deeply satisfying, perfect for rich white fish.

Perfect For

This dish is ideal for:

  • Good Friday seafood meals

  • elegant dinner parties

  • Japanese-inspired cooking

  • restaurant-style seafood at home

Serve with steamed rice, sautéed greens or grilled vegetables.

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