Panfried King Fish with Chilli Sauce

Ingredients

4 x 180gm King Fish Fillet Portions

2 Bunches Asian Greens

Vegetable Oil

Sea Salt

Coriander, to serve

Baby Sorrel Leaves, to serve (optional)

Chilli Sauce

5 tbls Soy

2 tbls Sesame Oil

1 tbls Chilli in Oil

2 tbls Rice Vinegar

1 tbls Toasted White Sesame Seeds

1 ½ tbls Honey

Method

To make the chilli sauce, place the soy, sesame oil, chilli in oil, rice vinegar, toasted sesame seeds and honey in a bowl and whisk until combined.

Heat a medium sized, non stick frypan over a medium heat. Lightly oil the king fish fillet skin with vegetable oil, season with sea salt.

Place the king fish in the pan, skin side down. Reduce the heat to medium-low and cook the king fish for approximately 5 minutes or until the skin is crispy. Gently turn the fish over and cook for a further 3-4 minutes on the other side.

While the king fish is cooking steam the Asian greens.

To serve, place the steamed greens on a plate. Arrange the king fish on top of the greens, spoon over the chilli sauce and garnish with the coriander and sorrel leaves.

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