Patagonian toothfish75 gm (½ cup) potato flour (see note)500 gmPatagonian toothfish, cut into 4 pieces on an angle (see note)80 ml (1/3 cup) peanut oil1small red chilli, thinly sliced, to serveSweet soy sauce125 ml (½ cup) chicken stock1½ tbsp light soy sauce60 ml (¼ cup) sake½ tsp white sugar3 stalkscoriander, roots and leaves reserved
For sweet soy sauce, combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.
Combine potato flour and ½ cup water in a bowl to form a paste. Spread paste evenly over toothfish. Heat oil in a wok or frying pan over medium-high heat, add two pieces of fish and cook for 2-3 minutes each side or until cooked through. Transfer to an absorbent paper-lined plate and repeat with remaining fish.
Spoon sauce among bowls, top with fish and serve scattered with chilli and coriander leaves.
Note If Patagonian toothfish is unavailable
substitute with snapper or hapuku fillets. Potato flour is
available from health food stores and Asian supermarkets.