Seared sesame crusted kingfish with cold soba noodle salad

Recipe by Harry Foster. Instagram: @hazfoster 

Kingfish:

1. Prepare your ASC responsibly sourced kingfish fillet into appropriately sized portions, then press and roll the fillet into the mixture of black and white sesame seeds – store in the fridge. 
2. Bring a non-stick pan to a medium high heat and add a drizzle of olive oil. 
3. Sear the kingfish on each side for approx. 30 seconds – we only want to sear the outside of the flesh. 
4. Once seared, take your fillet off the heat and reserve in the fridge until it’s time to plate. 

Soba noodle salad:

1. Cook the soba noodles as per the instructions, then immediately rinse in icy cold water. Drizzle with olive oil to prevent them sticking together, then reserve in the fridge. 
2. In a bowl, combine the rest of the ingredients and adjust seasoning with salt, lime juice or chilli. 
3. Once ready to plate, toss the noodles through the sauce. 

Yuzu mayo:

1. Simply mix the yuzu and kewpie mayonnaise together. 

 To plate:

1. Cut your cold kingfish into thin slices. 
2. Place a generous handful of the noodle salad onto the plate and then a spoonful or two of the yuzu mayo to the side. 
3. Arrange your kingfish over the mayo. 
4. Garnish with fresh herbs and freshly cut green chilli.