< Back to All Recipes

Crispy Skin Kingfish & Paw Paw Salad

Serves 2 Instagram Download Recipe

Ingredients

  • 2 South Australian Yellowtail Kingfish skinless portions (approx. 150g each)
  • Olive oil
  • Salt
  • Ground pepper

Salad

  • 1 cup green mango
  • 1 cup green paw paw
  • 1 cup bean shoots
  • 1 cup wombok
  • ½ Thai basil picked
  • ½ cup mint picked
  • ½ cup coriander picked

Garnish  

  • 2 tbs Fried shallots
  • 1 tbs roasted sesame seeds

Green Chilli Dressing

  • 200g green long chillis – remove seeds
  • 25g galangal grated (a little ginger can be a substitute)
  • ½ teaspoon garlic chopped
  • 250g palm sugar
  • 3 coriander roots
  • 50ml lime juice
  • 3 coriander root

Combine all ingredients in a blender

Method

  1. Combine all Green Chilli Dressing ingredients in a blender & put aside.
  2. Combine all Salad ingredients in a bowl & put aside.
  3. In a fry pan on medium heat, add oil and when hot, place the South Australian Yellowtail Kingfish skin side down, cook on medium for about 6 minutes until skin is crispy, turn over and cook for another 1-2 minutes until done. Important not to overcook.
  4. Remove South Australian Yellowtail Kingfish & place on a plate. Add salad & then pour dressing over salad. Add garnish.