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Kingfish tataki

Gourmet~Traveller
Cuisine
Japanese
Serves
4
Type
Fish
5 stars - based on 1 reviews
Kingfish tataki
By 

Ingredients

  • 600 gm kingfish fillet, halved lengthways
  • 2 tbsp each fish sauce and mirin
  • 1 tbsp each roasted sesame oil (see note) and soy sauce
  • ½ Spanish onion, thinly sliced
  • 160 gm green papaya (about ½ small), cut into julienne on a mandolin
  • 200 gm red papaya (about ½ small), sliced
  • 1 cup (loosely packed) each of Vietnamese mint, mint and coriander
  • 1 long red chilli, thinly sliced

Sesame dressing

  • 50 gm brown sugar
  • ¼ tsp cumin seeds
  • 4 coriander seeds
  • Pinch chilli flakes
  • 75 ml lime juice
  • 35 ml fish sauce
  • 25 ml roasted sesame oil (see note)
  • 2 tsp soy sauce
  • 25 gm toasted sesame seeds

Preparation method

Serves 4

Prep time 15 mins, cook 5 mins (plus marinating)

Place kingfish in a small non-reactive dish. Combine fish sauce, mirin, sesame oil and soy in a bowl, whisk to combine then pour over kingfish and refrigerate, turning occasionally, for flavours to develop (4-6 hours).

Meanwhile, for sesame dressing, pound sugar, cumin, coriander and chilli in a mortar and pestle until finely ground, whisk in remaining ingredients and set aside.

Preheat a char-grill over medium heat, remove kingfish from marinade, pat dry with absorbent paper and grill, turning once, until golden and cooked rare (1-2 minutes each side), thickly slice across the grain, set aside.


Combine remaining ingredients in a bowl, add dressing, toss and serve with kingfish.


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