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Kingfish tataki

Kingfish tataki

“I would love to learn to make Rainer Konstanty’s kingfish tataki, which I enjoyed recently at Halo restaurant in Perth. Would you please ask him for the recipe?”
Julia Hammar, Perth, WA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Kingfish tataki

Serves 4
Cooking Time Prep time 15 mins, cook 5 mins (plus marinating)
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


1 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).
2 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.
3 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.
4 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.

RECIPE Rainer Konstanty, Halo, Perth PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Alice Storey

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