Ingredients

• 2 tablespoons sesame seeds
• 3 large (about 360g) carrots, peeled
• 1 green cucumber
• 4 green shallots, ends trimmed, thinly sliced lengthways
• 2 nori sheets, shredded
• 5cm-piece fresh ginger, peeled, cut into matchsticks
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 garlic clove, crushed
• Peanut oil, extra, to grease
• 4 (about 160g each, 2cm thick) blue-eye trevalla fillets

Method

• Step 1 Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate and set aside.
• Step 2 Use a vegetable peeler to slice the carrot and cucumber (avoiding the seeds) lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the shredded carrot and cucumber in a large bowl.
• Step 3 Add the green shallots, nori and ginger to the carrot mixture and gently toss to combine.
• Step 4 Combine the mirin, soy sauce, sesame oil, peanut oil and garlic in a screw-top jar and shake until well combined.
• Step 5 Preheat a chargrill or barbecue grill on high. Brush the chargrill or barbecue grill with peanut oil to lightly grease. Add the fish and cook for 3 minutes each side or until brown and just cooked through.
• Step 6 Place the fish on serving plates. Top with the carrot salad and drizzle with the soy dressing. Sprinkle with the toasted sesame seeds and serve immediately.