Sichuan-Gochujang Glazed Toothfish with...Sichuan-Gochujang Glazed Toothfish with Fermented Chili Foam

A masterclass in heat and balance: buttery Patagonian Toothfish glazed in a spicy-sweet umami reduction, served with an airy fermented chili emulsion and a toasted Szechuan panko crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the glaze: In a small saucepan, whisk together the Gochujang, honey, grated ginger, and a teaspoon of water. Simmer over low heat for 5 minutes until glossy and slightly reduced. Set aside.

2. 02

   Create the Szechuan crumble: Melt 20g of butter in a small pan. Add panko and half of the ground Szechuan peppercorns. Toast over medium heat until golden brown and aromatic. Transfer to a paper towel and season with a pinch of sea salt.

3. 03

   Prepare the spicy foam: Combine the fermented chili liquid with the Soy Lecithin in a deep, narrow container. Use an immersion blender to aerate the mixture, holding it at an angle to create a stable, airy foam on the surface.

4. 04

   Sear the fish: Pat the fillets completely dry. Season the skin side with salt. In a heavy-bottomed skillet over medium-high heat, melt the remaining butter. Sear the fish skin-side down for 4 minutes until the skin is shatter-crisp.

5. 05

   Glaze and finish: Flip the fish and brush the top generously with the Gochujang glaze. Transfer the skillet to a preheated 200°C (400°F) oven for 4 minutes until the fish flakes easily and the glaze has caramelized slightly.

6. 06

   Assembly: Place the glazed fish in the center of a warmed plate. Top one half of the fish with the Szechuan panko crumble. Spoon the fermented chili foam carefully around the base of the fish and garnish with micro-shiso.