Fish Recipes

Norwegian Salmon With Dill Sauce


  • 4 Norwegian Salmon Fillet
  • 160 g yogurt, plain
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 handful of dill, fresh
  • Black pepper and sea salt


  1. Lightly oil a roasting dish, or line a heavy baking sheet with foil
  2. Add the salmon and season with the tablespoon of lemon juice, a pinch of sea salt, and freshly ground black pepper.
  3. Roast the Norwegian salmon in the oven until it’s cooked through in the middle.
  4. Meanwhile make the sauce by whisking together the yogurt, 2 teaspoons of lemon juice, dill, and garlic.
  5. Drizzle over the salmon and garnish with the remaining dill sprigs to serve.


Snow White Glacier 51 Toothfish with Glossy Miso Butter Dressing


1 fillet Glacier 51 Toothfish – appx 100 grams each, skin on
1 teaspoon macadamia oil

3 tablespoons mirin
3 tablespoons white wine (I prefer Happs Preservative Free 2011 White)
1/3 cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed


For the fish

  1. Line a baking tray with baking paper and place fish fillets skin side up
  2. Drizzle lightly with macadamia oil
  3. Grill for 8-10 minutes so as the skin is crispy and the fish tender and moist underneath

For the dressing

  1. In a heavy-based small saucepan, combine mirin, white wine, and sugar
  2. Whisk over low heat and the sugar has dissolved
  3. Slowly whisk in miso paste, ensuring it does not boil
  4. Then add the butter, whisking gently to form a rich and glossy sauce
  5. Remove from direct heat and keep warm


1 teaspoon wakame seaweed, soaked and drained
1 teaspoon arame seaweed, soaked and drained
Japanese Shichimi pepper

To serve

  1. Place the crispy-skinned fish in the center of the plate
  2. Garnish with seaweed and Shichimi pepper
  3. Spoon the warm miso butter dressing alongside fish


Hamachi Teriyaki


  • 2 Fillet Hamachi
  • Freshly Ground Black Pepper
  • All-Purpose Flour
  • 1 Tbsp Neutral Flavored Oil
  • 1 Clove Garlic
  • 1 Tbsp Unsalted Butter
  • 1 Green Onion/Scallion (finely chopped)
  • 3 Tbsp Dashi
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • ¼ Tsp Yuzu Kosho


  1. Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
  2. In a large skillet, heat oil on medium-high and sauté garlic until fragrant.
  3. In the skillet, place the fish with the skin side facing down (this side will be the top until the end.) Cook until nicely browned.
  4. Flip over and cook the other side.
  5. When the fish is almost cooked, add the seasonings and butter.
  6. Serve and garnish green onions on top.