Wash the marrow and slice to 5-6 mm thickness. Sprinkle salt over the slices and degorge for 20 minutes.
Pat the marrow slices dry with kitchen paper
Coat the marrow slices with rice starch but remove any excess starch. Season the vegetables with the curry powder, cayenne pepper and freshly ground pepper.
Shallow fry the marrow slices on both sides over a medium heat until crispy and golden brown. Transfer the crispy vegetables onto kitchen paper.
Prepare the fish
Season the toothfish fillets with salt, freshly ground peppercorn, smoked paprika and Cajun mixed spices. Place the fillets onto a greased baking tray.
Bake the toothfish at 180°C for 18-20 minutes, depending on the thickness of the fish.
Plating
Arrange the tomato coulis in the centre of the plate with the marrow slices and the roasted toothfish on top. Drizzle flavoured olive oil and garnish with a few fresh basil leaves.
Notes
To degorge a vegetable is the process of sprinkling salt over it to eliminate excess water. Courgettes, marrows, aubergines, cucumbers, and cabbage are often salted, rinsed and patted dry before cooking.
Some vegetables need to be coated with starch prior to deep frying (courgettes, marrows, aubergines). This prevents the food from breaking up and preserves their shape and texture. The coating seals in the moisture and the flavour during the frying and prevents it from absorbing too much oil.