Main Asian

Steamed toothfish, tofu and crispy garlic

Name: Steamed toothfish recipe
Yield: 2
Cuisine: /asian
Ingredients: 2 x 150g toothfish fillets; 20.00 ml sake; 100ml vegetable oil; 18 (50g total) garlic cloves, chopped; 150g silken tofu, thickly sliced; 1 long green shallot, cut into matchsticks, plus extra long thin lengths, to serve; 20.00 ml caster sugar; 50.00 ml seasoned soy sauce for seafood; 40.00 ml rice wine vinegar; 2 tsp mirin

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Steamed toothfish, tofu and crispy garlic

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by Sam Young

SAM YOUNG, CHEF

Feb 09, 2024

“This is my mum’s recipe. I didn’t come from a rich family. Toothfish was not a cheap fish in Hong Kong 30 years ago. But Mum would always buy it for me. Every time I eat it, it makes me so happy! This is why I got into cooking – to put a smile on people’s faces.” – Sam Young

2 x 150g toothfish fillets
1 tbs liquid shio koji (Japanese fermented rice condiment, from Asian grocers)
100ml vegetable oil
18 (50g total) garlic cloves, chopped
150g silken tofu, thickly sliced
1 long green shallot, cut into matchsticks, plus extra long thin lengths, to serve

Mum's secret dressing

1 tbs caster sugar
2 1/2 tbs Lee Kum Kee seasoned soy sauce for seafood
2 tbs rice wine vinegar
2 tsp mirin

Method

1.

Marinate toothfish with shio koji for at least 20 minutes, turning occasionally. Place the oil and garlic in a small saucepan and heat over medium heat for 3 minutes or until garlic starts to become golden. Remove from heat and set aside to cool slightly in pan.
2.

Place a wire rack in a large wok and add water, making sure the water doesn’t reach base of rack. Bring to the boil over high heat. Place tofu on a plate which fits in the wok. Arrange fish, skin-side down, on top and place plate on rack, pouring over koji from marinating. Cover wok and steam for 5-6 minutes, until fish is cooked when flesh flakes easily when tested with a fork.
3.

While fish is cooking, make the dressing. Place the sugar in a small saucepan with 1 tbs water. Stir constantly over medium heat until sugar dissolves and mixture starts to boil. Remove from heat and add the remaining ingredients and 2 1/2 tbs water. Stir to combine.
4.

When the fish is cooked, remove from wok and drain off excess liquid. Divide between serving plates, top with shallot, drizzle with garlic oil and dressing. Serve.