Yellowtail Kingfish - seared with Asian slaw

Serves 2

  • 50gm black sesame seeds
  • 400gm Yellowtail Kingfish fillet
Asian slaw
  • ½ Chinese cabbage
  • 1 carrot
  • 1/3 bunch spring onion
  • ½ red capsicum
  • ½ green capsicum
Lime & Wasabi
  • 100ml of Vegetable oil
  • 1 tbs crushed garlic
  • 100ml lime juice
  • 1tbs sugar
  • 1 tube Wasabi
  • Cracked pepper & salt
Method – Asian slaw

Sprinkle the sesame seeds on both sides of the kingfish & set aside.

In a bowl thinly slice the cabbage, grate the carrot, slice the spring onion, dice the red & green capsicum. Mix together & place on two plates.

Cook the Kingfish with a little sesame oil, place straight onto the Asian slaw & dress with the lime & wasabi dressing.

Method – Lime & wasabi

Heat oil in saucepan remove from heat & add garlic don’t let it burn, add lime juice, sugar, wasabi & season. Whisk to combine, chill in fridge till ready to use.

 By Chef Jeremy Hartwich