Sesame-crusted kingfish with pea puree and spicy mayonnaise

by Ed Halmagyi


  • 4 x 180g kingfish fillets
  • salt and pepper
  • 2 egg whites, beaten
  • 1 cup sesame seeds
  • 2 Tbsp extra virgin olive oil
  • 2 cup peas
  • 2 Tbsp unsalted butter
  • ¼ bunch parsley leaves
  • ¼ cup mayonnaise
  • 1 Tbsp Tabasco sauce
  • lemon wedges, to serve


1 Season the kingfish with salt and pepper then brush with egg white. Crust with sesame seeds and fry in olive oil over a medium heat for 3 minutes each side, until golden and firm.
2 Blanch the peas in rapidly boiling salted water until tender, then transfer to a blender with the butter and parsley. Pulse until a coarse paste forms, then season with salt and pepper.
3 Whip the mayonnaise and Tabasco sauce together. Serve the fish on a bed of ea puree, then garnish with the spicy mayonnaise and lemon wedges.