RECIPE · GIANT GROUPER · STARTER

Grouper Collar
with Soy & Sesame

A flavorful collar cut in a soy-sesame marinade, oven-baked until crisp and served with a light miso glass-noodle vegetable that echoes its Asian notes. Ideal as the starter course of a menu.

Order Giant GrouperAll Grouper recipes
Superior Taste Award 2026

  • Serves 4

  • Difficulty: Medium

  • Prep 60 min

  • Oven 200°C

  • Soy · Sesame · Miso

Ingredients:

  • 4 giant grouper collars (approx. 170 g each)
  • 100 ml soy sauce (light or dark)
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 garlic cloves, finely chopped
  • 1 piece ginger (approx. 2 cm), grated
  • 5 tbsp sesame seeds, white & black mixed
  • Fresh cilantro, to garnish

For the miso glass-noodle vegetables

  • 100 g glass noodles
  • 1 tbsp miso paste
  • 200 g brown mushrooms or shiitake, sliced
  • 1 medium zucchini, cut into strips
  • 1 carrot, julienned
  • 4 spring onions, finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame

How to cook it:

  1. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, chopped garlic and grated ginger.

  2. Rub the grouper collars generously with the marinade. Cover and rest in the fridge for at least 30 minutes
    — ideally 2 hours.

  3. Preheat the oven to 200°C (top/bottom heat). Place the collars on a lined baking tray, pour over the remaining marinade and sprinkle both sides with sesame seeds. Bake about 20 minutes, until the flesh is juicy and the skin lightly crisp.

  4. Soak the glass noodles in hot water per the package instructions, then drain and set aside.

  5. Heat 1 tbsp sesame oil in a pan and sauté the mushrooms over medium heat. Add the zucchini and carrot
    and cook 3–4 minutes, then add the spring onions.

  6. Mix the miso paste with 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tsp rice vinegar. Add to the vegetables and toss to coat.

  7. Add the glass noodles and toss everything together. Finish with toasted sesame and the green spring-onion tops.

  8. Plate the baked collars, garnish with lime wedges and fresh cilantro, and serve the miso glass-noodle vegetables alongside.