Name: River Cottage Australia Paul West’s seared kingfish with crunchy salad
Yield: 2
Ingredients: 2 tbsp vegetable or rice bran oil; 2 garlic cloves, finely sliced; 1 green onion, finely sliced; diagonally; 200g skinless, thick kingfish fillet; ½ tsp sea salt flakes; Black pepper, to season; 200g green beans; 2 cups coriander and mint leaves; 1 small chilli, seeds removed,; cut into julienne; Juice of ½ lemon or lime

With a background that ranges from volunteering as an organic fruiterer to working as a professional chef, Paul West was a perfect fit to host TV series River Cottage Australia. The show chronicles his journey to transform this former dairy property on the NSW south coast into a sustainable and self-sufficient farm.

Ingredients

2 tbsp vegetable or rice bran oil

2 garlic cloves, finely sliced

1 green onion, finely sliced

diagonally

200g skinless, thick kingfish fillet

½ tsp sea salt flakes

Black pepper, to season

200g green beans

2 cups coriander and mint leaves

1 small chilli, seeds removed,

cut into julienne

Juice of ½ lemon or lime

Method

1.

Heat a small frying pan on a medium heat and add 1½ tbsp oil. Fry garlic and green onion for about 30 seconds to 1 minute, or until crispy. Remove from heat, reserve oil.

2.

Season fish with sea salt and pepper and drizzle with a little oil until well coated. Heat a grill or frying pan on high until smoking. Cook fish until just seared on the outside, for about 2 minutes each side. Transfer to a plate and cut across the grain into 5mm-thick slices. Meanwhile, in a small saucepan of boiling salted water, blanch the beans for about 3 minutes, then refresh in cold water to stop cooking. Slice into 3cm long pieces on the diagonal.

3.

In a small bowl, combine beans, herbs, chilli, garlic, onion and reserved oil. Squeeze over lemon or lime juice and toss together well. Arrange on a plate and top with sliced fish.

Paul has shared a selection of River Cottage recipes with us, click below for

Vegetable terrine

Pocket baked fish with tomatoes & lemon

Zucchini cake with candied garden leaves

Read about Paul’s journey here or visit The Lifestyle Channel for more information on The River Cottage Australia.

Writer Paul West