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Dan Hong's Roasted Toothfish recipe

Dan Hongs Charsiu Roasted Toothfish

Preparation time
20 minutes + 2 days marinating
Cooking time
8 minutes
4 as part of a shared plate

Dan Hong of Mr.Wong restaurant in Sydney shares his Charsiu Roasted Toothfish dish. Pair with a Grenache or silken Pinot Noir to take the toothfish to the next level, particularly with the savoury/sweet charsiu marinade featured in this dish.


200g toothfish fillet, skin off, boned

20g honey

Bamboo leaf or banana leaf to serve


Charsiu marinade

120g hoisin sauce

60g ground bean paste

60g red fermented tofu

10ml Rosé wine

10ml water

5ml sesame oil

Few drops red food colouring


Pickled vegetables

½ bunch red radish

2 tablespoons pickled ginger


Pickling liquid

250ml white vinegar

125ml water

125g caster sugar

8g salt

Recipe by Dan Hong

Photography by John Paul Urizar

Styling by Michaela Le Compte 

Food Prep by Julie Ballard


1. Marinade: Blend hoisin sauce, tofu and bean paste together until smooth. Add the Rosé, water, sesame oil and food colouring and blend. Cover toothfish in marinade for 2 days. 

2. Pickled vegetables: Wash and clean radish, remove stalks and cover with pickling liquid and leave for at least 48 hours.

3. Peel ginger and finely slice on a mandolin. Place in cold water in a pot, bring to boil, drain then pour over some pickling liquid and leave for at least 2 days.

4. Toothfish: Pre-heat grill to high. Wash marinade off toothfish and pat dry. Place on a greased baking tray, grill for approximately 6–8 mins. Test by inserting a metal skewer and if it easily goes in and out without resistance, it’s ready. 

5. Transfer fish to plate. Brush toothfish liberally with honey and use a blowtorch to create a charred exterior.

Serve immediately presented on a bamboo leaf or banana leaf with the pickled radish, cut into wedges and ginger on the side of the plate.


Wine Match

Grenache or Pinot Noir

Preparation Time
20 minutes + 2 days marinating
Cooking Time
8 minutes
4 as part of a shared plate