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