Here, Mark will show you how to season and cook the perfect piece of Kingfish, his tip is to always ensure your pan is nice and hot. By cooking on an induction cooktop you can know exactly what level of heat your pan will be to sear your Kingfish to perfection. Paired with a light and flavoursome coleslaw, you have the perfect Sunday lunch. Save room for desert and enjoy Ice-Cream with Honeycomb, Blueberries and Salted Butter Caramel.
• 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
Place the fish on four separate plates with a good helping of coleslaw and a lemon cheek on each.