BBQ Crispy Skin Kingfish with Sesame Miso Sauce

Method

1. Place Kingfish fillet skin side up in the fridge to help age and dry the skin for about 24 hours.

2. 30 minutes before cooking, add a nice layer of salt to skin with a little bit of oil of your choice.

3. To grill the fillet over fire, use a piled wire rack to be able to pick up the Kingfish and move easily. Alternatively, you can place the fillet directly on a grill/BBQ on med-high heat.

4. Place the fillet over a hot fire, just above the coals or on the grill/BBQ and keep checking on the skin as it will burn quickly.

5. Once you have desired crispy skin, carefully flip over the fillet and cook the flesh side for 1 minute or so, just before the Kingfish is cooked through. Remove from flames or grill. Be careful not to overcook, as when you rest the Kingfish, it will continue to cook internally.

6. Let the Kingfish fillet rest for 5 minutes before serving.

For the Sesame Miso Butter Sauce:

1. Place a saucepan on medium heat with sesame oil.

2. Once hot, add ginger & garlic.

3. Once cooked for 30-45 seconds, add vegetable stock to pan and cook on high heat until reduced by half.

4. Toast black and white sesame seeds in a dry pan, set aside.

5. Once liquid of the sauce has reduced add white miso and stir through.

6. Add toasted sesame seeds to the sauce. You can add a little water to the sauce if needed.

7. To finish, add vinegar to taste.

Serve either by pouring over the fish or as a side.