Savory Soy-Glazed Patagonian Toothfish
Savory Soy-Glazed Patagonian Toothfish
Make Delicious and Easy Soy-Glazed Patagonian Toothfish!
I once enjoyed Patagonian toothfish at a Japanese restaurant, and now you can make it just as delicious at home without any fishy smell! Braising it in a soy-based sauce makes it incredibly easy to prepare. It’s perfect for a delightful meal.
Main Ingredients- 500g Patagonian toothfish fillet
- 5 whole garlic cloves
- Pinch of salt (for seasoning)
- Pinch of pepper (for seasoning)
- A little cooking oil (for searing)
Soy Glaze Sauce- 4 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp honey or corn syrup (adjust sweetness to taste)
- 3 Tbsp cooking sake (mirin)
- 1 Tbsp lemon juice
- 2 pinches black pepper
- 1/3 Tbsp ginger powder or minced fresh ginger
- 3 Tbsp water (for sauce consistency)
- 4 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp honey or corn syrup (adjust sweetness to taste)
- 3 Tbsp cooking sake (mirin)
- 1 Tbsp lemon juice
- 2 pinches black pepper
- 1/3 Tbsp ginger powder or minced fresh ginger
- 3 Tbsp water (for sauce consistency)
Cooking Instructions
Step 1
First, prepare the 500g of Patagonian toothfish fillet. Carefully remove any plastic packaging. Gently scrape the cut surfaces to remove any residue, then rinse the fish thoroughly under cold running water. This step helps to eliminate any undesirable flavors.
Step 2
Pat the rinsed fish fillet dry with paper towels. Ensuring the fish is completely dry is crucial for achieving a nice sear and preventing oil splatters. Once dry, brush both sides of the fish with lemon juice; this helps to neutralize any fishy odors. Season both sides lightly with salt and pepper. This initial seasoning will enhance the natural flavor of the fish.
Step 3
Now, let’s make the delicious soy glaze that will give our fish its wonderful flavor. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp oyster sauce, 3 Tbsp honey or corn syrup (feel free to adjust the sweetness to your preference), 3 Tbsp cooking sake (mirin), 1 Tbsp lemon juice, 2 pinches of black pepper, 1/3 Tbsp ginger powder or minced fresh ginger, and 3 Tbsp water. Whisk everything together until well combined and the honey/syrup is dissolved. Ginger adds a wonderful depth of flavor, so it’s highly recommended.
Step 4
Peel and thinly slice the 5 whole garlic cloves into rounds. Set aside. Adding garlic during the braising process will impart a subtle sweetness and aroma, further enhancing the flavor of the toothfish.
Step 5
Preheat a skillet over medium-low heat and add a little cooking oil. Carefully place the seasoned Patagonian toothfish fillets into the hot pan. Sear the fish on both sides until golden brown and nicely colored. Searing the exterior first helps to lock in the juices, keeping the fish moist and tender inside.
Step 6
Once the fish has been seared on both sides, increase the heat to medium and pour the prepared soy glaze sauce evenly over the fish. Let the sauce simmer and reduce until it’s about halfway evaporated and coats the fish beautifully. This process allows the fish to absorb the rich flavors of the sauce.
Step 7
When the sauce has reduced by about half, add the sliced garlic to the pan. Reduce the heat to medium-low to prevent the garlic from burning. Continue to simmer gently, stirring occasionally, until the sauce has nearly evaporated and thickened, coating the fish nicely. Ensure the garlic slices are also cooked through and tender.
Step 8
Once the sauce has almost completely reduced and the fish is beautifully glazed, it’s ready! Turn off the heat and carefully transfer the glazed Patagonian toothfish to a serving plate.
Step 9
The delightful balance of savory soy sauce and the melt-in-your-mouth tenderness of the toothfish creates an exquisite dish. This soy-glazed Patagonian toothfish is perfect as a main course or as an appetizer. Enjoy!
