Epic sesame kingfish

Recipe courtesy of Carl Muir from Epic Adventures

Take the fillet off one side of the shoulder half of one kingfish (or as required). Once skinned and boned and any blood trimmed off, Cut the fillet so you have a couple of square blocks, then thin the blocks out so you have three nice square minute sized steaks. Slither up the side cuts.

With the steaks, dunk them in soy then sesame seeds

Sear the steaks s in a real hot pan with olive oil 20 - 30 seconds each side, no more than a minute, grind himalayan salt over half way through, take out of pan and rest

Put the slithers in a sieve and dust with flour, then into a real hot pan to brown, in another pan with hot olive oil sweat celery with brown sugar, then add grated carrot, and at the end some cherry tomatoes, lime juice and sesame seeds

As the slithers of kingi brown add half a teaspoon of minced chilli, himalayan salt or sea salt, and some lime juice at the end

Put the celery mixture over the steaks, then the chilli slithers on top of the lot

WICKED!!!! Bottom kingi is nice and tender and pink, top bits nice and crispy with some bite from the chilli and the sweet celery glues it all together, yumbos