Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Broad Bean Salad 007a

As regular readers know, I can never resist kingfish when I see it at the fish shop. After not having seen it for several months, when I
visited the other day, there were some beautiful fillets gracing the Tangaroa Seafoods counter and, of course, I had to purchase some!

When I got home and looked at the spring produce from the Napier Urban Food Market that I had collected and in light of the beautiful spring day, we had had, a salad meal seemed in order.

Seared Kingfish with Sesame & Ginger Broad Bean Salad

In this quick to prepare salad, both the broad beans and leeks are so young and fresh they hardly need cooking, and are just briefly blanched – if you prefer and are using young vegetables you could leave them raw.

Kingfish, like tuna, can be eaten raw or as in this recipe just seared on the outside then sliced.

Serves 4

500-600g piece kingfish fillet
2 tbsp freshly ground black
1 tbsp sesame seeds
sea salt
vegetable oil
lemon wedges, to serve
SESAME & GINGER BROAD BEAN SALAD
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp vegetable oil, such rice bran oil
1 tbsp honey
2 tsp soy sauce
1 tsp grated fresh ginger
250g fresh broad beans, shelled
4-6 very young leeks, thinly sliced
1 bunch (4-6) radishes, thinly sliced and cut into strips

1              For salad, place rice wine vinegar, sesame and vegetable oils, honey, soy sauce and ginger in a bowl and whisk to combine.

2              Place a saucepan of lightly salted water over a high heat and bring to the boil. Add broad beans and cook for 2-3 minutes to blanch. Add leeks and cook for 1 minute longer to blanch. Drain well. While still warm, add to dressing in bowl and toss to combine. Add radishes and toss to combine.

3              Place black pepper and sesame seeds on a plate and roll kingfish fillet through to coat. Season with salt

4              Heat a heavy-based frying pan over a high heat until hot. Add a little vegetable oil and swirl to coat base of pan. Add kingfish and cook for 2 minutes on each side to sear. Remove from pan,
cover and let stand for 5 minutes then, using a sharp knife, cut into 1 cm thick slices. Serve with salad and lemon wedges.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes

 

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