Patagonian Toothfish
The Patagonian Toothfish, also called Chilean Seabass, is an exclusive fish with a very tasty flavour. This fish is found in the deep, cold and southern waters of the Pacific, Indian and Atlantic oceans. The catch season of the Toothfish is mainly in the months of October to June. But due to good and optimal storage conditions, this fish is year round available at Amacore. As mentioned, the Toothfish is very tasty and has a fairly high fat content. The structure of the fillet is coarse and bright white. Frozen Toothfish is preferred over fresh due to the high fat content. Characterized by its variety of culinary options, the Toothfish is an ideal product to (re) discover!
Toothfish fillets with black bean sauce
I N G R E D I E N T S | 4 Persons
- 4 Toothfish fillets (180g)
- Sea salt
- Black pepper
- 4 tablespoons Black bean sauce
- 8 tablespoons Saké
- 20 g Ginger
- Fresh chive
- 2 teaspoons Sesame oil
- 2 teaspoons Olive oil
- 1 Beetroot, to garnish
D I R E C T I O N S
- Sprinkle the Toothfish fillets with a pinch of sea salt and black pepper and then spread with the black bean sauce.
- Place the fish in a heatproof dish, add the saké and steam for 10 minutes over high heat in a steamer.
- Remove the dish from the steamer and pour the accumulated cooking liquid onto 4 deep plates for serving.
- Top the fish with ginger spears and the chives.
- Heat the sesame oil and olive oil in a small frying pan until just before it begins to smoke, then pour over the fish.
- Transfer the fish to the plates containing the reserved steaming liquid. Garnish with shredded beetroot, if desired.
Bon appetit!
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