2.) Sous vide with an Asian twist
Along with their American and European counterparts, Australian chefs are embracing this method of cooking fish. Lee Kwiez prepares most of his fish this way, allowing him to take the freshest fish, portion and marinate it in a selection of Asian style ingredients such as white soy or sake, and keep it stable in the refrigerator until the order comes in and it takes its final step to the plate. With the toothfish, Chef Kwiez is currently portioning fish in sous vide with white soy and extra virgin olive oil, before finishing at 50 degrees Celsius for 15 to 20 minutes. He then hits the fish with a brush of miso that he blow-torches to caramelize, then serves it on a sweet potato puree, dashi, sliced radish and pickled shimeji mushrooms.
