Sydney Seafood School :: Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise
Thick natural yoghurt can be substituted for mayonnaise in this recipe. If fish is marinated for too long the lemon juice in the marinade will start to ‘cook’ the fish. Yuzu is a Japanese citrus...
Keywords
- Sydney Seafood School :: Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise
Ingredients
- 1 x 400g piece Patagonian Toothfish, skin off
- ¼ cup vegetable oil
- 1 teaspoon sesame oil
- 2 tablespoons yuzu juice (see above)
- Salt flakes and freshly ground black pepper, to taste
- ½ cup whole-egg mayonnaise (see notes)
- 2 teaspoons wasabi paste, more or less, to taste
- 1 green onion, finely sliced on the diagonal
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