Name: Wok-fried Patagonian toothfish
Yield: 4
Ingredients: Patagonian toothfish; 75 gm potato flour (see note) (½ cup); 500 gm Patagonian toothfish, cut into 4 pieces on an angle (see note); 80 ml peanut oil (1/3 cup); 1 small red chilli, thinly sliced, to serve; Sweet soy sauce; 125 ml chicken stock (½ cup); 1½ tbsp light soy sauce; 60 ml sake (¼ cup); ½ tsp white sugar; 3 stalks coriander, roots and leaves reserved

Wok-fried Patagonian toothfish

Australian Gourmet Traveller and Lau's Family Kitchen Chinese entree recipe for wok-fried Patagonian toothfish

Ingredients

Patagonian toothfish

75 gm potato flour (see note) (½ cup)

500 gm Patagonian toothfish, cut into 4 pieces on an angle (see note)

80 ml peanut oil (1/3 cup)

1 small red chilli, thinly sliced, to serve

Sweet soy sauce

125 ml chicken stock (½ cup)

1½ tbsp light soy sauce

60 ml sake (¼ cup)

½ tsp white sugar

3 stalks coriander, roots and leaves reserved

Method

Main

1.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.

2.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.

3.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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Rodney Dunn

Ingredients

Method

Main

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