Glacier 51 toothfish drowned in heaven facing chillies and Sichuan peppercorns

October 15, 2013

Located in the Australian sub-Antarctic territory around Heard Island, 4109km from mainland Australia, Glacier 51 inches into icy waters of the storm-tossed Southern Ocean.

It is home to the Glacier 51 toothfish – also known as the Patagonian toothfish – a fully MSC certified ‘sustainable’ fish. This week Andy Evans, Spice Temple showcases the versatility of this incredible fish.


  • 180g Glacier 51 toothfish fillet, skin off, bones removed, cut into 1cm thick slices

Marinade – Ingredients

  • 2 tbsp potato starch
  • 2 tbsp cold water
  • 1 tbsp shaoxing
  • 1 tsp peanut oil


To make the marinade, combine all the ingredients in a small bowl and stir well to incorporate. Add the fish to the bowl, mix well with your hands and set aside for 5 minutes.

Vegetables – Ingredients

  • ¼ cup peanut oil
  • 3 stalks celery, cut into 5cm long batons
  • 4 long green shallots, cut into 5cm long batons
  • 100g bean sprouts
  • Pinch of sea salt


To cook the vegetables, heat the peanut oil in a wok until just smoking. Add the celery, shallots and bean sprouts with a pinch of salt and stir fry for two minutes; remove from the wok and transfer to a large serving bowl. Wipe out the wok and return to the heat.

To finish – Ingredients

  • 2½ cups chicken stock
  • Pinch of sea salt
  • 1 ½ cups peanut oil
  • 2 tablespoons Sichuan peppercorns
  • 20 small dried chillies, cut in half lengthways and roasted until fragrant
  • 40 facing heaven chillies, cut in half lengthways and roasted until fragrant

Add the chicken stock to the wok with a pinch of salt and bring to the boil. Gently add the marinated fish to the wok and immediately remove from the heat. Allow the fish to cook in the hot stock for two minutes, then transfer the fish and stock to the serving bowl with the vegetables.

In a separate pot, heat the peanut oil to 180°C. Sprinkle the peppercorns and both dried chillies over the fish in the bowl and very carefully pour the hot oil over the dish. Serve immediately.

Glacier 51 toothfish spice temple Andy Evans

Glacier 51 Toothfish recipe taken from and is courtesy of Andy Evans, head chef, Spice Temple, Sydney.