SEARED KINGFISH WITH COLESLAW
45 mins
4 people
A little more challenging
Ingredients
- 4 x 150gm portions kingfish with the skin on (sliced across fillet)
- 20ml extra virgin olive oil
- 2 lemons
- 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
- ½ Chinese cabbage (Wombok)
- 1 carrot
- 1 purple carrot
- 1 purple onion
- 1 green apple
- ½ bunch mint
Procedure
Mayonnaise
- Place all mayonnaise ingredients in a suitable. measuring jug and blend till it emulsifies with a hand blender.
- Adjust seasoning to suit taste.
Coleslaw
- Thinly slice the cabbage down to the root end.
- Peel the carrots.
- Slice carrots into matchsticks (julienne) using a sharp knife or Japanese mandolin.
- Julienne the apple, stopping at the core.
- Peel and slice the onion as fine as possible.
- Add the mint.
- Add enough mayonnaise to bind all the ingredients and mix well by hand.
- Season with a little sea salt and freshly ground black pepper.
Kingfish
- Heat a heavy pan on the AEG induction cooktop at setting 14.
- Brush the fish fillets (lightly) with olive oil.
- Place the fillets into the hot pan and cook for 3-5 minutes.
- 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.
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