Wok-Fried Patagonian Toothfish

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 4


For Patagonian Toothfish:

    •    80ml peanut oil (1/3 cup)
    •    75gm potato flour (1/2 cup)
    •    1 small red chilli, thinly sliced, to serve
    •    500gm Patagonian tooth fish, cut into 4 pieces on an angle

For sweet soy sauce:

    •    1/2 tsp white sugar
    •    60ml sake (1/4 cup)
    •    1 1/2 tbsp light soy sauce
    •    125ml chicken stock (1/2 cup)
    •    3 stalks coriander, roots and leaves reserved


  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.

This great family recipe is thanks to Gourmet Traveller at


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