Queensland Chef Kuilin William Wu Shares His Passion For Seafood

Kuilin William Wu
James Graham


May 04, 2020

You have to hand it to chef Kuilin William Wu – he’s not afraid to push the boundaries when it comes to sharing his lifelong love of seafood.

His spectacular restaurant Twisted Modern Dining in Brisbane showcases, the  culinary skills of this Chinese-raised, award-winning chef.

But Kuilin, an instant hit with Twisted Modern Dining, has faith in his fellow Queensland seafood lovers.

Seafood on the Gold Coast

The Carousel stopped by for a weekend lunch and was immediately won over by the airy fusion of Japanese, industrial and Scandinavian design elements.

The star of the show, however, is undoubtedly the fresh ice-packed catch on display between the seating area and the busy kitchen.

For our main we chose a delicious wild caught fish of the day [Yellowtail Kingfish on our visit] in a white miso and mirin marinate, with vegetables and taro puree ($39). Perfectly balanced and bursting with freshness and flavour.

amazing seafood in Gold Coast mall

There’s something here for every taste and budget, including a bargain takeaway $12 [fresh] fish and chips basket if you’re in a hurry. But, if you are sitting in, don’t leave without at least sampling Fish Lab’s signature fish prosciutto ($24), a dry-aged Hiramasa Yellowtail Kingfish served with a gorgeous ginger honey-glaze and rye chips.

Until then, to get a sample of why Fish Lab has us hooked, try the recipe below that Kuilin has prepared exclusively for The Carousel.

Kuilin William Wu’s Crispy Fried Fish With Fragrant Herbs, Green Mango, Modern Thai Dressing

seafood recipe from fish lab to try at home



  • Fish sauce – 60ml
  • Red chilli – 3 whole
  • Palm sugar – 80gm
  • Ginger grated – 30gm
  • Lime zest – 1 lime
  • Lime juice – 1 lime
  • Galangal grated – 50gm
  • Water – 100ml
  • Ice – 40gm


  • Bring water to boil, turn off heat, add palm sugar, stir till sugar dissolve completely
  • Add ice to cool down sugar water
  • Cut chilli length way, scrap out seeds and vines, finely chop
  • Add all other ingredients
  • Stir well and store in fridge

Chef’s note: “It’s best to make this dressing one day before use; the flavour will develop a lot more overnight”

Fragrant Herb Mix


  • Coriander
  • Vietnamese mint
  • Thai basil
  • green shallot


  • Quickly wash herbs in ice water to remove dirt, leave on side to drain on paper towel
  • Hand pick all leafs of herbs, finely slice green shallot, mix together and leave on side for later

Fish preparation


  • Blue-eye trevalla from Tasmania – 600gm
  • Fish sauce – 15ml
  • Light soy sauce – 15ml
  • Potato starch – 50gm


  • Cut fish into 3cm pieces
  • Marinate with fish sauce and light soy sauce for 15 minutes
  • Coat fish nicely with potato starch and fry until it turns to golden brown
  • Take out of oil and sprinkle with sea salt and cracked black pepper
  • Place on to kitchen paper towel to absorb oil


  • Green mango – cut into thin julienne
  • Beets and reddish – thinly sliced or cut into desired shapes
  • Snow pea tendrils


  • Arrange fish pieces and mango on plate
  • Sprinkle herbs over
  • Drizzle dressing over ingredients and plate
  • Arrange other garnish over plate
Kuilin William Wu
Kuilin William Wu


By James Graham


With over 20 years as a journalist and TV producer, James Graham has a wealth of experience covering the full media spectrum. James has a formidable reputation as a talented media veteran and worked as a reporter, script writer and as the producer of the TV documentary The Road To Athens. He has worked across newspapers, radio and the biggest flagship magazine brands in Australia and New Zealand. Previously, James was the News Director at Woman's Day and New Idea. Whether filing celebrity exclusives, or some of the biggest real-life splashes of recent years, James’ career has always been at the frontline of mainstream media. When not writing, you’ll find him at Royal Randwick, his beloved Long Reef Golf Club on the Northern Beaches – or visiting his mum in his native New Zealand.


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