Pan-fried Glacier 51 Toothfish

Pan-fried Glacier 51 Toothfish

With coriander infused sweet soy sauce, rice and ice plant. A fresh, crisp appetiser with clean, bright flavours.

  • 300 g Glacier 51 toothfish, cut into 3mm thick slices
  • 1 1/2 cup Rice flour
  • 1/3 cup Canola oil
  • 250 g Superbrown rice (Sun Rice microwave steamed rice)
  • Coriander infused sweet soy sauce
  • 1 1/2 cup chicken stock
  • 1 1/2 tbsp light soy sauce
  • 60 ml Sake
  • 1 1/12 tsp White sugar
  • 3 stalks Coriander, roots and leaves reserved

Garnish

  • 100 g Ice plant (or warrigal greens, baby spinach)
  • 1 Small red chilli, thinly sliced
  • 1 Shallot, finely sliced
  • Coriander leaves

  1. For the coriander infused 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 rice flour and ½ cup water in a bowl to form a paste. Spread paste evenly over the toothfish slices. Heat oil in a wok or frying pan over medium-high heat, add a few 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. Cook rice as per packet instructions.

  4. Blanch the Ice plant (or greens) and refresh in ice water.

  5. To serve add some rice to each bowl, add some ice plant, top with a few slices of fish and serve scattered with chilli, shallot and coriander leaves then spoon sauce over the rice to finish.

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