Dry spice crusted King Fish fillet

Dry spice crusted King Fish fillet

Fish used - King Fish filleted - but use a firm white fish

Ingredients:
Black pepper 4 tbsp
Fennel seeds 1 tbsp
Coriander seeds 6 tbsp
Cumin seeds 4 tbsp
Star anise 1
Cinnamon stick 1 inch

Grind to a coarse powder and add salt keeping 1/3rd aside for vinaigrette

Vinaigrette:
In a bowl take 1/2 cup olive oil and 1 lemon and mix together with above spice rub. I like mine slightly lemony, so you can adjust accordingly

Ingredients
Mustard paste ( I used mix of dijon mustard and whole grain mustard in a 70-30 proportion)
Salad leaves (I used lettuce and red cabbage) - preferably use not so strong salad leaves
Salt to taste

Method:
1. Apply mustard paste to the fish on both sides
2. Coat both sides of fish with dry spice rub

3. Keep aside for 15-20 mins and in this time prepare salad roughly cutting the lettuce and cabbage (use any salad leaves you want, great chance to search the fish for existing ones)
4. Pan fry using olive oil and butter
5. Squeeze lemon and serve on a salad bed