Grilled kingfish head and wings

"This is a recipe that we regularly feature in our 3 Blue Ducks restaurant in Rosebery. It's a great way to use the whole fish and the head, something that is commonly discarded has some very tasty morsels located in the cheek and wings."

Grilled kingfish head and wings Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Waste Not Want Not

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 1 whole kingfish head, with wings still on, gills removed, butterflied
• sesame oil, for drizzling

Marinade

• 75 ml kecap manis
• 50 ml hoisin sauce
• 5 garlic cloves, finely grated
• 1 long red chilli, finely chopped
• 3 cm piece ginger, finely grated
• 1 coriander root, finely chopped
• ¼ bunch coriander, leaves and stems chopped
• 1 tsp sesame oil

Herb salad

• 2 limes, halved
• ¼ bunch mint, leaves picked
• ¼ bunch coriander, leaves picked
• 1 long red chilli, julienned
• ¼ red onion, thinly sliced
• dash fish sauce

Instructions

1. Preheat the oven to 250˚C. Preheat a chargrill pan over high heat.
2. Chargrill the lime halves for the salad, flesh side until nicely caramelised. Remove and set aside.
3. Drizzle the butterflied fish head with sesame oil, then place on the chargrill, skin–side down and cook until golden and lightly charred.
4. Meanwhile, for the marinade, mix all the ingredients in a bowl.
5. Turn the fish head over, then liberally cover with the marinade. Transfer the fish in the chargrill pan to the oven and roast for 10 – 12 minutes or until deep golden.
6. For the salad, place the mint, coriander, chilli and red onion in a bowl. Add the fish sauce and squeeze over the chargrilled lime halves. Toss to combine, then scatter over the fish and serve.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Waste Not Want Not

Watch The Full Episode Here

G

Watch The Full Episode Here

G