Kingfish is often considered ideal for sashimi, but what you may not know is that this meaty fish is actually perfect for so many other recipes. Chef, and presenter of television series River Cottage Australia, Paul West, shares his recipe for seared kingfish, served with a fresh and crunchy salad.
River Cottage Australia ran from 2013 to 2016, and documented Paul cooking his favourite meals while transforming his Central Tilba property into a self-sufficient farm. In 2021, Paul released his latest cookbook, Homegrown: A Year of Growing, Cooking and Eating. Today, the River Cottage featured on the show is a popular guest house, and you can even stay there by making a booking via Airbnb.
2 tbsp vegetable or rice bran oil
2 garlic cloves, finely sliced
1 green onion, finely sliced
200g skinless, thick kingfish fillet
½ tsp sea salt flakes
Black pepper, to season
200g green beans
2 cups coriander and mint leaves
1 small chilli, seeds removed,
cut into julienne
Juice of ½ lemon or lime
Heat a small frying pan on a medium heat and add 1½ tbsp oil. Fry garlic and green onion for about 30 seconds to 1 minute, or until crispy. Remove from heat, reserve oil.
Season fish with sea salt and pepper and drizzle with a little oil until well coated. Heat a grill or frying pan on high until smoking.
Cook fish until just seared on the outside, for about 2 minutes each side. Transfer to a plate and cut across the grain into 5mm-thick slices. Meanwhile, in a small saucepan of boiling salted water, blanch the beans for about 3 minutes, then refresh in cold water to stop cooking. Slice into 3cm long pieces on the diagonal.
In a small bowl, combine beans, herbs, chilli, garlic, onion and reserved oil. Squeeze over lemon or lime juice and toss together well. Arrange on a plate and top with sliced fish. (For an optional extra, garnish with a few slices of fresh kingfish sashimi).