Kingfish tataki


  • Serves 4 people

  • 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
  • Sesame dressing
  • 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
01   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).
02   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.
03   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.
04   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.
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