Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Steps

1. Cut the thawed toothfish portions into 32 evenly sized cubes. Thread 2 cubes onto each of 16 small skewers, handling the fish gently to avoid breaking it.
2. In a large shallow bowl, whisk together the vegetable oil, sesame oil, yuzu juice, salt, and freshly ground black pepper. Add the skewers, ensuring they are well coated in the marinade. Let them marinate for 30 minutes, turning occasionally to absorb the flavours evenly.
3. While the fish marinates, mix the whole-egg mayonnaise with the wasabi paste. Adjust the amount of wasabi to suit your taste. Set the dipping sauce aside until serving.
4. Preheat a barbecue or char-grill plate over medium-high heat until hot.
5. Remove the skewers from the marinade and place them on the grill. Cook each skewer for about 1 minute per side, rotating to cook all 4 sides evenly. The fish should be lightly charred and just cooked through.
6. Arrange the cooked skewers on a serving platter and garnish with finely sliced green onion. Serve with the wasabi mayonnaise on the side for dipping.