Seared Szechuan Peppercorn Crusted Kingfish with Cherry Truss Tomato and Crispy Fried Shallots Salad

This dish is inspired by a Japanese entree we had at Ju-Rin restaurant two weeks ago. It was actually a simple dish of marinated kingfish and mixed leaf salad with pepper yuzu dressing, but the flavours just blew us away. I started thinking if I could recreate a similar dish using Chinese spices and flavours.

This is one of the many reasons why I like cooking. It can bring out the creativity in us as long as we are not afraid to try and experiment. Sometimes, it relaxes me too.

A relatively short post today. My in-laws left on Saturday after enjoying 3 months of southern summer with us, a new school year, a crazy heat wave.... all have taken a toll on me.

Seared Szechuan Peppercorn Crusted Kingfish with Cherry Truss Tomato and Crispy Fried Shallots Salad Recipe
Serves 4

Ingredients

4 x 200g pieces skinless sashimi-quality Kingfish
1 tbsp Szechuan peppercorns
1 tbsp black peppercorn
1 tbsp salt

Cherry truss tomato & fried shallots salad:
16 x cherry truss tomatoes, quartered
1 small Spanish onion, finely chopped
1 Asian shallot, thinly sliced
1/4 tsp fresh grated ginger
1/2 tbsp chopped chives or spring onions
1 1/2 tbsp sugar
1 tbsp rice wine vinegar
1/2 tbsp soy sauce
1/2 tsp sesame oil
1 tsp lime juice

Method

1. To make Szechuan pepper salt: Dry fry Szechuan peppercorns, black peppercorns and salt until aromatic. Remove from fry pan and pound in a mortar and pestle until fine. (Note: Alternatively, you can replace this with 3 tbsp of Szechuan pepper salt available in Asian grocery shops.)

   

2. Roll kingfish fillets in the Szechuan pepper salt until all surfaces are well coated.
3. Heat 2 tbsp oil in a grill pan over medium-high heat. Add one piece of kingfish and sear on both side (1-2 minutes each side). Remove and set aside until needed. Repeat with the other kingfish.
4. Use a clean fry pan, fry the sliced shallot in 1 tbsp oil until golden brown, crisp and caramerlised. Remove and drain on paper towel.
5. Mix together sugar, ginger, vinegar, lime juice, soy sauce and sesame oil. Drizzle 1 tbsp of the dressing on cherry tomatoes and stir well. Sprinkle with chopped chives or spring onions and fried shallots.
6. Divide the salad into 4 individual portions.
7. Slice each kingfish fillet into thick slices and place them neatly on top of the salad.
8. Serve as an entree or light lunch.