Sesame crusted kingfish with rouille

by Ed Halmagyi


  • 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.

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