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Kingfish tataki

Australian Gourmet Traveller chefs' recipe for kingfish tataki by Halo restaurant in Perth.
Kingfish tataki

Kingfish tataki

Ben Dearnley
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“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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

Sesame dressing

Method

Main

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.

Roasted sesame oil is available from select Asian grocers. If unavailable, substitute regular sesame oil.

This recipe is from the January 2010 issue of

.

Notes

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