Sesame crusted kingfish with rouille
Kingfish is well-suited to a range of cooking techniques. You can fry, steam, bake or grill.
- 4 slices sourdough bread
- ½ cup fish stock
- 8 long red chillies
- 6 garlic cloves
- pinch saffron threads
- 1 egg yolk
- 1 cup extra virgin olive oil
- salt and pepper
- 4 x 180g skinless kingfish fillets
- 1 egg white, beaten
- ½ cup sesame seeds
- 1 Tbsp mustard seed oil
- crushed peas, to serve
1 Soak the bread in fish stock, then squeeze out excess liquid and mash finely. Char the chillies over a flame until the skin blackens, then cover for 10 minutes before skinning and de-seeding.
2 Pulse the bread, chillies, garlic, saffron and egg yolk in a food processor until a smooth paste appears. Add the oil in a steady stream. Season to taste with salt and pepper.
3 Brush the fish with egg white then coat generously in sesame seeds. Fry in a large pan over a medium heat in mustard seed oil for 3 minutes each side, until just cooked. Serve on a bed of mashed peas with a generous spoon of rouille on the side.
Professional Tip: Remove both the seeds and white fibres from inside the chillies. Rouille should not be excessively spicy.