Patagonian tooth fish aka Chilean Sea Bass. I have long been intrigued by this deep sea fish. I had heard it was delicious, but it’s just so ugly to look at – how could it be? It’s not a fish that’s seen regulary around Perth fish shops and also comes with a whole host of controversy. (Incidentally Australian tooth fish is sustainably and legally fished from an area known as Glacier 51 in the Antartic waters). For the past few weeks I’ve been seeing it available at Catalano’s seafoods where I regulary shop for my seafood. “What the heck!”, I thought to myself, “Let’s give it a go.” And so I bought 3 pieces without really knowing what to do with it. After a quick search of the Internet, I discovered that it is quite a popular fish in Japan (not surprising really), and decided on marinating it in miso and baking it in the oven. I got the recipe from one of my favourite websites justonecookbook.com
Here is the fish uncooked marinating in miso-y goodness. Check out it’s black and white skin.
I only marinated it for the afternoon instead of overnight as I didn’t have the foresight to begin it the day before. I don’t think it suffered to much from the lack of marinating. And so, after 20 minutes in the oven, it was done. And the verdict? Absolutely freaking divine! Really, really, really delicious! The meat was almost crabby/lobstery in taste and appearance and it didn’t really taste fishy at all. The skin is quite fatty (and thus delicious) and the miso flavour added a little sweetness to the already sweet tasting fish. So good! I must make this again!