Kingfish tataki

Gourmet~Traveller

Cuisine: Japanese

Serves: 4

Type: Fish

Tools

Kitchen friendly view

5 stars - based on 1 reviews

By Rainer Konstanty, Halo, Perth

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

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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