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- 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
- 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
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.