Char Siu-Style Kingfish

Cook time 10 minutes (+ refrigeration and preparing time)
Servings 4


1 tbsp vegetable oil

4 x 180g pieces of kingfish, skin on (or any other firm white fish)


3 tbsp hoisin sauce

2 tbsp tomato ketchup

1 tsp Gochujang chilli paste

2 tbsp black vinegar

2 tbsp light soy sauce

1 tsp Chinese five spice

2 garlic cloves, finely grated

2cm piece of ginger, finely grated

Steamed Asian greens, to serve

Char Siu-Style Kingfish


Place all the marinade ingredients in a jug and whisk well to combine. Pour the marinade into a large plastic container or snap-lock bag and add the fish fillets. Mix to coat well, cover and marinate for an hour in the fridge.

Preheat the grill element of the oven.

Line a tray with a rack and spray or brush with vegetable oil. Remove the fish from the fridge 20 minutes before cooking. Arrange the fillets, skin side up, on the rack and scrape off any excess marinade from the skin. Place under the grill and cook for 5-8 minutes or until the marinade just begins to caramelise.

Serve with steamed Asian greens and rice.