Sesame Crusted Kingfish, Wok Fried Broccoli and Black Bean, Soy and Chilli Broth

Kingfish is a perfect fish for this dish as it holds the bold flavours of the sesame, black bean and soy so well.

Chef:  Steve Roberts.  Serves:  4

  • 4 x 150gm fillets kingfish, skin off, cubed
  • 2 egg whites, lightly beaten
  • ½ cup white sesame seeds
  • ½ cup black sesame seeds
  • Oil for searing
  • Seasoning
  • 2 cloves garlic, sliced
  • 1cm ginger, finely sliced
  • 25gm Chinese black beans, rinsed
  • 400gm broccoli, cut into florets
  • 60ml Foundation Foods fish stock
  • 2 spring onion, sliced
  • Handful of fresh basil leaves

Soy and Chilli broth

  • ½ cup Kikkoman light soy sauce
  • 2cm ginger, grated
  • 4 tbsp Golden Sun sweet chilli sauce
  • 2 tbsp water


  1. For the broth: heat all ingredients in a small pot, simmer for 5 minutes. Remove from heat and strain.
  1. Trim kingfish and dip into beaten egg white, remove and season.
  2. In a bowl mix sesame seeds.  Coat the kingfish with the sesame seeds.
  3. Sear kingfish in a medium pan for a couple of minutes each side (depending on the size of the pieces).  Allow to rest.
  4. Add a little oil to a hot wok or large frying pan, add garlic, ginger and black beans and stir fry for a couple of minutes and remove from the wok.
  5. Add the broccoli, stock and spring onions to the wok and stir fry around 4 minutes.  Add the black beans back in and toss, remove from the heat and toss through basil leaves.
  6. Arrange broccoli in 4 serving bowls and top with kingfish.  Pour over the soy chilli broth.

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