To make the dressing, mix the lime juice and fish sauce. Add the palm sugar to the mixture, stirring until it is dissolved. Add the lime zest and chilli, mix and set aside.
Peel and grate the green mango. Finely slice the capsicum and cucumber. Mix with the bean sprouts, coriander and mint le aves and ladle over some of the dressing.
In a large frypan heat vegetable oil until hot. Cook the Kingfish fillets, skin side down, until the skin is golden and crisp. Turn the fillets and fry until cooked. To serve, place a pile of the salad onto each plate. Top with a piece of Kingfish, skin side up. Sprinkle over the chopped peanuts and shallots
Peel and finely dice the garlic. Heat the olive oil and sauté the garlic for 4-5 minutes. Add both whole and ground cumin and the salt. Continue to sauté until garlic is crisp. Allow to cool then add the vinegar and oil.
Heat t he olive oil in a large frypan; add the pumpkin and chickpeas and sauté until lightly golden. Add the almonds and spinach, cook until spinach has wilted, add some of the garlic, cumin dressing, set aside and keep warm.
Season the Kingfish pieces with a little salt and ground cumin. Sauté the fish in olive oil until cooked. To serve pile the warm pumpkin mix onto 4 plates. Place the fish on top, drizzle over a little more dressing and finish with deep fried pumpkin chips.
Mix together the lemon zest, saffron, salt, pepper and oil. Rub over the Kingfish, cover and refrigerate for at least 2 hours to marinate. Peel and finely slice the shallots and garlic. Place the oil in a large frypan over a low heat and cook the shallots and garlic until soft. Remove from the heat and add the coriander seeds, cinnamon, saffron, lemon zest, salt, pepper and vinegar.
Heat a fry pan over a high heat with a little oil, add the marinated Kingfish and sear for 1-2 minutes on each side.
Place the kingfish in a deep dish and spoon over the warm shallot mix. Cover with plastic wrap and refrigerate for 2-3 hours or until ready to serve (this can be prepared up to a day before).
To serve, allow the fish to come to room temperature, remove from the shallot mix, slice thinly and arrange on a serving plate.
Pit and slice the olives, slice the tomatoes and red onion. Add to the shallot mix with the herbs and spoon over the sliced Kingfish.
Clean Seas has been widely acknowledged over the years for the excellent quality of its Hiramasa Yellowtail Kingfish, with its most recent industry awards including:
Delicious Magazine Produce Awards
Sydney Fish Market Excellence Awards
South Australian Seafood Industry Awards
Australian Seafood Industry Awards