NIC WATT, MASU BARBECUED KINGFISH FILLET WITH BLACKENED TOMATO SALSA

SERVES 4 / PREPARATION 1HR / COOKING 5 MINUTES

I have chosen to cook kingfish, as it was my childhood goal to catch one when heading out on the family boat. Being a third-generation boatie, fishing, diving and foraging for kaimoana is instinctive and a great family passion – whether I was trawling for kahawai as young lad, or now teaching my kids the fun in catching yellowtail at dusk.

Kingfish are very elusive, however when caught they are so versatile with stunning flavour and texture. As kids it was more about the hunt, while today it is more about the flavour. Kingfish sashimi cut atsuzukuri-style (thick-cut fishermanstyle) is one of my favourites, and another is this recipe; a prime thick tranche to be cooked over the open-charcoal robata barbecue.

FOR THE TOMATO SALSA 16 cherry tomatoes 3 tablespoons rice bran oil 1 small Lebanese cucumber 1 pickled red onion 4 tablespoons soy sauce 1 tablespoon lemon juice

Rub the tomatoes with 1 tablespoon of the rice bran oil and use a blow torch to lightly blister the skins. Keep the blistered skin on (this will give the tomato a nice bittersweet balance) and cut the tomatoes in half. Slice the cucumber thinly, separate the pickled onion into sections and mix the vegetables together with soy sauce, the rest of the rice bran oil and the lemon juice. Set aside while you cook the kingfish.

FOR THE KINGFISH

4 kingfish fillets, skin on, scaled and boned (about 180g each) 4 coriander sprigs to garnish

Season the kingfish skin with sea salt and cook over a charcoal barbecue, skin-side down, for about 3 minutes. Turn and cook for a further 2 minutes on the flesh side – don’t over cook as the kingfish will go dry.

Serve the kingfish with the prepared salsa and finish with coriander.