Kingfish tataki | Gourmet Traveller

Ingredients

• 600 gm kingfish fillet, halved lengthways
• 2 tbsp each fish sauce and mirin
• 1 tbsp each roasted sesame oil (see note) and soy sauce
• ½ Spanish onion, thinly sliced
• 160 gm green papaya (about ½ small), cut into julienne on a mandolin
• 200 gm red papaya (about ½ small), sliced
• 1 cup (loosely packed) each of Vietnamese mint, mint and coriander
• 1 long red chilli, thinly sliced
• Sesame dressing
• 50 gm brown sugar
• ¼ tsp cumin seeds
• 4 coriander seeds
• Pinch chilli flakes
• 75 ml lime juice
• 35 ml fish sauce
• 25 ml roasted sesame oil (see note)
• 2 tsp soy sauce
• 25 gm toasted sesame seeds