1 tbsp eachroasted sesame oil (see note) and soy sauce
½Spanish onion, thinly sliced
160 gmgreen papaya (about ½ small), cut into julienne on a mandolin
200 gmred papaya (about ½ small), sliced
1 cup(loosely packed) each of Vietnamese mint, mint and coriander
1long red chilli, thinly sliced
50 gmbrown sugar
¼ tspcumin seeds
75 mllime juice
35 mlfish sauce
25 mlroasted sesame oil (see note)
2 tspsoy sauce
25 gmtoasted sesame seeds
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.
Note Roasted sesame oil is available from select Asian grocers. If unavailable, substitute regular sesame oil.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.