AT A GLANCE
|01||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.|
|02||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.|
|03||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.