Seafood Recipes

Chargrilled Kingfish With Asian ChilliSalad

Chargrilled kingfish is served over crispy rice noodles with a bean sprout, cucumber, mint and coriander salad, dressed in fish sauce, lime and palm sugar.

Chargrilled Kingfish With Asian Chilli Salad
4 People
Serves
15 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Asian Fusion
Cuisine
The Recipe

About This SeafoodDish

Enjoy the vibrant flavours of Chargrilled Kingfish with Asian Chilli Salad, a perfect dish for seafood lovers looking for a healthy and refreshing meal. This recipe showcases the tender, flaky texture of fresh kingfish sourced from Pearl Seafoods, expertly chargrilled and paired with a zesty salad featuring crisp vegetables and a spicy chilli dressing. Ideal for summer dining or special occasions, this dish is quick to prepare. Elevate your culinary experience by ordering premium kingfish online from Pearl Seafoods, with convenient delivery available across Sydney.

Ingredients

  1. 4 x 180g kingfish fillets, skin on
  2. Rice stick noodles
  3. 2 long red chillies, thinly sliced
  4. 1 small red onion, thinly sliced
  5. 1 Lebanese cucumber, halved lengthways, thinly sliced
  6. 1 cup bean sprouts, rinsed
  7. 1 cup fresh coriander leaves
  8. 1 cup fresh mint leaves
  9. 2 tablespoons roasted peanuts, roughly chopped
  10. 1 tablespoon sesame seeds, toasted
  11. 2 tablespoons lime juice
  12. 2 tablespoons fish sauce
  13. 1 tablespoon palm sugar, grated (or brown sugar)
  14. 2 teaspoons sesame oil
  15. Salt and pepper, to taste
  16. Peanut oil, for deep-frying and grilling

Method

  1. Add enough peanut oil to a medium saucepan to reach a depth of 6cm. Heat the oil to 190°C over high heat. To check if the oil is ready, a cube of bread should turn golden brown in about 10 seconds. Deep-fry half the rice stick noodles for 1 minute or until puffed. Use a slotted spoon to transfer them to a plate lined with paper towels. Repeat with the remaining noodles, reheating the oil between batches.
  2. Preheat a barbecue or chargrill pan over medium-high heat. Season both sides of the kingfish fillets with salt and pepper, then lightly spray with peanut oil. Cook on the preheated grill for 3-4 minutes on each side or until golden brown and just cooked through. Transfer to a plate and cover with foil to keep warm.
  3. In a small bowl, whisk together the fish sauce, lime juice, palm sugar, and sesame oil to make the dressing.
  4. In a separate bowl, combine the bean sprouts, cucumber, red onion, red chilli, mint, and coriander, tossing through the roasted peanuts and sesame seeds. Divide the fried noodles among serving plates, top with the grilled fish and salad, then drizzle with the dressing. Serve immediately with lime wedges.
From Our Kitchen

Chef's Tip

Kingfish is perfect for chargrilling because its rich, firm texture holds beautifully over high heat while staying moist and delicate in the center. Fresh herbs, chilli, lime, and crunchy vegetables bring brightness and contrast that balance the richness of the fish. The crispy noodles add texture and make the dish feel light, vibrant, and full of fresh Asian-inspired seafood flavour.

FEATURED

FeaturedProduct

Fresh hiramasa kingfish fillet displayed on black slate over crushed ice with lemon

Fresh Hiramasa Kingfish Fillet

900gm - 1.1kg / Skin On / Per Fillet

Prized Hiramasa kingfish fillet, rich and buttery with a clean...

$69.00 fillet
$62.00 $69.00 fillet
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NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 17.0 g
  • Total Carbohydrate 10.0 g
  • Protein 34.0 g
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