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.


  • 300g Glacier 51 toothfish, cut into 3mm thick slices
  • ½ cup Rice flour
  • 80ml (1/3 cup) Canola oil
  • 250g Superbrown rice (Sun Rice microwave steamed rice)
  • Coriander infused sweet soy sauce
  • 125ml (½ cup) chicken stock
  • 1½ tbsp light soy sauce
  • 60ml Sake
  • ½ tsp White sugar
  • 3 stalks Coriander, roots and leaves reserved
  • Garnish
  • 100g Ice plant (or warrigal greens, baby spinach)
  • 1 Small red chilli, thinly sliced
  • 1 Shallot, finely sliced
  • Coriander leaves


  • Step 1For 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.
  • Step 2Combine 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.
  • Step 3Cook rice as per packet instructions.
  • Step 4Blanch the Ice plant (or greens) and refresh in ice water.
  • Step 5To 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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