For the Toothfish Miso Marinade

• Combine all ingredients in a small saucepan and warm on a medium heat, whisking to combine.
• Place ¼ of the mixture in a bowl to brush onto the fish whilst cooking. Pour the remaining marinade into a small shallow dish. Season the fish fillets and place the fish, flesh side down in the marinade, ensuring the skin stays dry.
• Set aside at room temperature to marinade for 30 minutes.

To make the Herb Oil

• Prepare a saucepan of boiling water and an ice bath. Holding the stems of the parsley, dip the leaves into the boiling water to blanch for 30 seconds. Refresh in a bowl of iced water.
• Remove the stems and reserve for the dashi. Add the parsley leaves to the cannister of a stick blender with the oil and salt, puree for 30-60 seconds to form a smooth paste.
• Place a bowl under a chinois lined with a coffee filter or cheesecloth and strain the oil. Allow to drip for 30 minutes. Place in a squeezy bottle and set aside.

To prepare the Tomato Dashi

• Add the tomatoes, spring onion, marjoram and salt with the reserved parsley stalks into a blender. Puree for 30 seconds.
• Line a strainer with a cheesecloth and place over a bowl. Pour puree tomatoes and herbs into the strainer and allow to sit for approximately 30 minutes.
• In a small saucepan place 1 cup of the strained tomato consommé with kombu and bonito flakes (this controls the intensity of the dashi). Bring to a very light simmer for 5 minutes. Then strain again.
• Finish with mirin, sake and shio koji and taste. Balance flavours if needed.

For the Pickled Daikon

• Trim the daikon to create a long rectangle, approximately 5cm in width.
• Using a Japanese mandoline on the thinnest setting, slice the daikon to create ribbons. Place in a medium bowl.
• Combine the remaining ingredients in a small saucepan and bring to a simmer. Heat until the sugar dissolves. Pour the pickle mixture over the top.  Place in the fridge to cool for 30 minutes.

For the Baby Tomatoes

• Cut a cross at the end of the tomatoes and blanch in a saucepan of boiling water for 30 seconds. Place in an ice bath and then peel the skin.
• Carefully peel and halve the tomatoes and place into a bowl with remaining ingredients and 60ml of water to lightly marinate.

To prepare the Seared Shallots

• Take small cheeks off each side of the shallots.
• On a medium-high heat, add oil to a frypan that has a lid. Sear the shallots on one side until the rim of each cheek is charred.
• Add a 1 tablespoon of tomato dashi and cover with the lid. Turn heat to low and continue cooking for 1-2 minutes, until cooked through.

When Ready to Cook the Toothfish

• Preheat the oven to 180°C.
• Heat an oven-proof frypan on a medium-high heat. Add the toothfish, skin side down and gently press down on the trout with a fish spatula, to prevent skin from curling, for about 1-2 minutes.
• Brush with basting marinade and place in the oven for 6-8 minutes until cooked through. Baste with the marinade half-way through the cooking.
• To serve, select two wide-rimmed bowls and a small ramekin.
• Place ribbons of pickled daikon on the centre of plate, place 8 tomato halves around the daikon.
• Place the cooked toothfish on the daikon.
• Finally garnish with the seared shallots and place Neptune’s beard on top of the toothfish. Add the tomato dashi to a ramekin and top with 2 tablespoons of the herb oil.
• When eating, pour the tomato dashi around the rim of each plate.