River Cottage Australia Paul West’s seared kingfish with crunchy salad
With a background that ranges from volunteering as an organic fruiterer to working as a professional chef, Paul West was a perfect fit to host TV series River Cottage Australia. The show chronicles his journey to transform this former dairy property on the NSW south coast into a sustainable and self-sufficient farm.
Ingredients
2 tbsp vegetable or rice bran oil
2 garlic cloves, finely sliced
1 green onion, finely sliced
diagonally
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
Method
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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.
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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.
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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.
Paul has shared a selection of River Cottage recipes with us, click below for
Pocket baked fish with tomatoes & lemon
Zucchini cake with candied garden leaves
Read about Paul's journey here or visit The Lifestyle Channel for more information on The River Cottage Australia.
