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Seared Kingfish on Gazpacho salad with black bean dressing


  • The day before, soak the black beans in cold water overnight. Then drain well.
  • When ready, combine 4 sliced shallots with the drained black beans, rice wine vinegar, the juice of ½ lime and 6 tbsp vegie oil. Set aside.
  • Then heat a little oil in a heavy-bottomed pan and cook the fish, sprinkled with a little salt, skin side down first.
  • At the same time, toss the chillies with the tomatoes, 4 finely sliced shallots, the cucumber, snowpea sprouts, coriander and Vietnamese mint leaves, a squeeze of lime juice, 1 tbsp oil and a pinch salt in a bowl.
  • To serve, mound the salad in the centre of the plate, top with the fish and drizzle the black bean dressing around.
  • David Farmer – Executive Chef, Mantra Hotel, Hindmarsh Square, Adelaide


  • 4 tbsp Chinese black beans
  • 8 shallots, peeled
  • 6 tbsp rice wine vinegar
  • 1 lime
  • vegetable oil
  • 2 x 180 gm kingfish (or tuna or salmon) steaks
  • sea salt
  • 2 small red chillies, seeds removed & finely sliced
  • 10 cherry tomatoes, quartered
  • ¼ telegraph (continental) cucumber, seeds removed & diced – skin on
  • ½ punnet snowpea sprout tips
  • 4 fresh coriander leaves
  • 6 fresh Vietnamese mint leaves
  • 2 tbsp fried sliced shallots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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