Thaw the Patagonian Toothfish as indicated below.
Start by mashed sweet potatoes. Cook your potatoes in water or steam. Then remove the skin, mash the potato, add the butter, a hint of ginger and salt and mix well. To make it mellower, add liquid cream until texture is right for you. Finely mince the cilantro and add it to your puree.
Heat a tablespoon of oil in a wok. When it is hot, cook the Patagonian Toothfish pieces two minutes on the first side and one minute for each other. Put aside.
For sauce: put 10 cl of liquid cream, the turmeric, Kaffir lime zest, a hint of ginger, honey, hot sauce and pepper in a saucepan and heat. Stop cooking when it boils.
Pour the sauce into a plate digs. Make a quenelle of mashed potato and put down in the sauce, then drop a Patagonian Toothfish piece, then another quenelle of puree and finally the other piece of fish. Sprinkle each dumpling of minced almonds and the whole of the dish, as well as cilantro.