• 4 x 150gm portions kingfish with the skin on (sliced across fillet)
• 20ml extra virgin olive oil
• 2 lemons

Mayonnaise
• 200ml non-GM Australian sunflower oil
• 120ml full cream soy milk
• 1 tsp Dijon mustard
• Juice of 1 lemon
• ½ tsp Murray River salt
• ¼ tsp freshly ground black pepper

Coleslaw
• ½ Chinese cabbage (Wombok)
• 1 carrot
• 1 purple carrot
• 1 purple onion
• 1 green apple
• ½ bunch mint 

Mayonnaise
  1. Place all mayonnaise ingredients in a suitable. measuring jug and blend till it emulsifies with a hand blender.
  2. Adjust seasoning to suit taste.
Coleslaw
  1. Thinly slice the cabbage down to the root end.
  2. Peel the carrots.
  3. Slice carrots into matchsticks (julienne) using a sharp knife or Japanese mandolin.
  4. Julienne the apple, stopping at the core.
  5. Peel and slice the onion as fine as possible.
  6. Add the mint.
  7. Add enough mayonnaise to bind all the ingredients and mix well by hand.
  8. Season with a little sea salt and freshly ground black pepper.
Kingfish
  1. Heat a heavy pan on the AEG induction cooktop at setting 14.
  2. Brush the fish fillets (lightly) with olive oil.
  3. Place the fillets into the hot pan and cook for 3-5 minutes.
  4. Turnover and cook for a few minutes more for medium rare, or until your preference.
To serve

Place the fish on four separate plates with a good helping of coleslaw and a lemon cheek on each.